Pork Roast with banana sauce
I started to make this dish in Germany. It is not particularly German style, besides the fact that I do use German cumin for this recipe. I did mention in earlier posts that the cumin tastes different here. Now this might be a tricky one to find in the US, but I would really try to find a German store, and buy it there. It really makes a huge difference in flavor!
- 1 pork roast – 3 lbs (1.5 kg)
- 2 teaspoons salt
- 1 teaspoon thymian
- 1 teaspoon cumin – ground
- 1/2 teaspoon marjoram
- ground pepper
- 1 teaspoon garlic powder
- 4 onions – quartered
- 4 garlic cloves – quartered
- 2 Tablespoons olive oil
- 1 Tablespoon Banana Jam (or 1 banana – cooked)
- 1 teaspoon cornstarch – diluted in a little bit of water
- Mix all the cumin, thymian, marjoram, pepper, salt, garlic powder and olive oil. Rub the roast with this mixture.
- With a pointy knife, make a few small cuts in the roast, and insert the garlic clove in them.
- Place the onions around the roast. Add the water, and place covered in a preheated oven at 350ºF (180ºC) for 1 hour.
- Uncover the roast, check for liquids and continue baking uncovered for another hour.
- When the meat is well done (it should be really tender), place the meat on a cutting board, and let stand for about 10 minutes before slicing.
- In the meantime, puree the sauce with a mixer, add the banana jam and warm up while stirring it with a whisker. Add the cornstarch and bring it to a boil for just a second so that the sauce thickens up. Pass the sauce through a sieve.
- Slice the roast and place it over the sauce.