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2 pounds boneless pork loin roast
1 teaspoon salt
1/8 teaspoon pepper
3 large potatoes, peeled and cut into 1 inch cubes
3 large green ripe pears, peeled and cut into eights or 12 small ripe Seckel pears, peeled, cored, and halved
1/4 teaspoon dried marjoram
1/4 teaspoon dried dill weed
1 Tablespoon caraway seed
1 Tablespoon thick liquid beef broth and seasoning base
2 cups boiling water
2 Tablespoons cornstarch
1/4 cup cold water

Sprinkle pork with salt and pepper; place in Dutch oven. Arrange potatoes and pears around meat. Sprinkle marjoram, dill and caraway seed over all. Dissolve seasoning base in boiling water; pour into Dutch oven; cover tightly. Bring to a boil; reduce heat; simmer about 1 1/2 hours or until meat is tender when pierced with a fork. Remove meat, potatoes and pears to a warm platter. Stir cornstarch into cold water. Add to liquid in Dutch oven. Cook over medium heat, stirring constantly, until sauce is thickened. Serve over meat. 4 servings. World's Best Recipes.


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Last updated April 3, 2005