Black Forest Pork Loin
- 5 pounds pork loin roast boneless
- 8 cloves garlic crushed
- 1 teaspoon caraway seeds
- 8 ounces liquor Kirshwasser, cherry
- 1 can black cherries pitted
- 1 package pork gravy mix
- salt
- pepper
- Season the pork with garlic, caraway seeds, salt and pepper. Place pork in a roasting pan with cup of water. Roast pork in an oven at 350 degrees F for 2 1/2 hours. Remove pork from roasting pan and slice into 1/4-inch slices. Take drippings from pork and place in a saucepan.
- Arrange pork slices back in the roasting pan. Add the Kirshwasser to the drippings along with the prepared pork au jus. Bring to a boil and reduce by 1/3. Add the cherries and spoon sauce over pork. Place back in oven to bring back to serving temperature. Serves: 8-10. (Prep and Cooking Time: 3 hours)
pork loin, garlic, caraway seeds, liquor kirshwasser, black cherries, pork gravy mix, salt, pepper
Taken from www.yummly.com/recipe/Black-Forest-Pork-Loin-1648559 (may not work)