German Shoemaker's Pot (Kothener Schusterpfanne)

• 2 lb. boneless pork loin roast
• 1 tsp. salt
• 1/8 tsp. pepper
• 3 lg. potatoes, peeled and cut into 1 inch cubes
• 3 lg. green ripe pears, peeled and cut into eights
• 12 sm. ripe Seckel pears, peeled, cored, and halved
• 1/4 tsp. dried marjoram
• 1/4 tsp. dried dill weed
• 1 tbsp. caraway seed
• 1 tbsp. thick liquid beef broth and seasoning base
• 2 cups boiling water
• 2 tbsp. cornstarch
• 1/4 cup cold water

1. Sprinkle pork with salt and pepper; place in Dutch oven.
2. Arrange potatoes and pears around meat.
3. Sprinkle marjoram, dill and caraway seed over all.
4. Dissolve seasoning base in boiling water; pour into Dutch oven; cover tightly.
5. Bring to a boil; reduce heat; simmer about 1 1/2 hours or until meat is tender when pierced with a fork.
6. Remove meat, potatoes and pears to a warm platter.
7. Stir cornstarch into cold water.
8. Add to liquid in Dutch oven.
9. Cook over medium heat, stirring constantly, until sauce is thickened.
10. Serve over meat.
11. 4 servings.
12. World's Best Recipes.

boneless pork loin roast, salt, pepper, potatoes, green ripe pears, ripe seckel pears, marjoram, dill weed, caraway seed, liquid beef broth, boiling water, cornstarch, cold water

Taken from www.foodgeeks.com/recipes/20905 (may not work)