Source: Pork.org

Sweet brown sugar, fresh herbs, and beer are the backbone of hearty flavors surrounding this lean pork roast.

Servings

3 lb top loin pork roast , rolled & tied (double loin)
15 wheat crackers , finely crushed (shredded wheat style)
0.33 cup fresh chopped onion
2 tbsp Horseradish, cream
1.5 tsp caraway seeds , divided
2 tsp brown sugar , divided
10 tbsp beer (1/2 cup plus 2 tablespoons)
0.67 cup cold water
1 tbsp cornstarch
0.25 oz Bouillon, chicken, sodium free, instant packet (1 teaspoon)
1 tsp Worcestershire sauce

1 For stuffing, in small bowl, stir together crumbs, onion, horseradish, 1 teaspoon caraway seeds and 1 teaspoon brown sugar. Add 2 tablespoons beer; toss to mix.
2 Untie roast. Pat stuffing mixture on one of the loins. Place second loin on top; retie to secure. Place in shallow roasting pan. Season with salt and pepper. Roast in 350 degree F. oven for 75 -90 minutes or until done, internal temperature reaches 155-160 degrees F. and meat is just slightly pink in center. Remove roast from pan.
3 Deglaze roasting pan with 1/2 cup remaining beer. Strain into small saucepan. Stir together water, cornstarch, bouillon granules, 1 teaspoon brown sugar, Worcestershire sauce, and 1/2 teaspoon caraway seed.
4 Stir into beer in saucepan. Cook and stir until thickened and bubbly. Slice roast to serve with sauce.