Glazed Pork Roast

• 3 lb. pork roast
• 2 Tbsp. Karo syrup (heavy, clear)
• 1 tsp. brown sugar
• 1/2 tsp. nutmeg
• 1/2 tsp. cinnamon
• 1 can pear halves, reserving 1/2 c. juice
• 6 bratwurst
• 2 (12 oz.) cans beer or water if you prefer
• 2 onions, sliced thin and separated into rings
• 1 red pepper, cut and sliced in 1/4-inch strips
• 1 green pepper, cut and sliced in 1/4-inch strips
• 1 yellow pepper or Hungarian wax hot pepper, cut and sliced in 1/4-inch strips
• 1/4 c. fresh marjoram leaves, finely chopped or 2 Tbsp. dried marjoram
• 1 clove garlic, peeled
• 3 Tbsp. extra virgin olive oil
• pepper to taste
• 6 bratwurst buns or sourdough club rolls

1. Start coals in outdoor grill.
2. Place bratwurst in a large saucepan; cover bratwurst with beer.
3. Add onion rings from one onion and add just enough water to cover bratwurst and onion, if necessary.
4. Bring beer to a simmer and simmer for 20 minutes.

pork roast, syrup, brown sugar, nutmeg, cinnamon, pear halves, bratwurst, water, onions, red pepper, green pepper, yellow pepper, fresh marjoram, clove garlic, extra virgin olive oil, pepper, buns

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170583 (may not work)