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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Stuffed Loin Roast with Beer Sauce

Source: Pork.org

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

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	311.6

Total Carbs	7.8 g

Dietary Fiber	0.6 g

Sugars	2.0 g

Total Fat	10.0 g

Saturated Fat	2.9 g

Unsaturated Fat	1.2 g

Potassium	843.4 mg

Protein	43.8 g

Sodium	172.0 mg

Dietary Exchanges 10.0 Fat, 0.1 Vegetables, 4.6 Meat, 0.1 Other Carbs, 0.3 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

3.0
3 lb top loin pork roast 15.0
15 each wheat crackers 0.3333
0.3333 cup fresh chopped onion 2.0
2 tbsp Horseradish, cream 1.5
1 1/2 tsp caraway seeds 2.0
2 tsp brown sugar 10.0
10 tbsp beer 0.6667
0.6667 cup cold water 1.0
1 tbsp cornstarch 0.25
0 1/4 oz Bouillon, chicken, sodium free, instant packet 1.0
1 tsp Worcestershire sauce

Directions

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.
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.
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.
Stir into beer in saucepan. Cook and stir until thickened and bubbly. Slice roast to serve with sauce.