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Cardamom Pork Roast
 

2 tablespoons dried minced onion 2 tablespoons water, warm 1 small clove garlic, crushed 2 tablespoons vegetable oil 2 teaspoons ground cardamom 1 teaspoon salt 1 cup hot water 4 pound pork loan roast Place 2 tablespoons warm water and onion in a small bowl to rehydrate. In a small skillet over medium heat, heat vegetable oil and sauté garlic and rehydrated onion for about 2 minutes. Mix in cardamom, salt and hot water. Place meat in a shallow roasting pan; brush generously with cardamom mixture. Set aside for 1 hour, brushing meat occasionally. Drain off marinade and reserve. Turn meat, fat side up. Roast at 350° F. about 2½ hours, or until meat thermometer registers 170° F. If you don’t have a thermometer, allow 30 to 35 minutes per pound. Baste roast occasionally with reserved marinade. Remove to a platter and keep warm while making gravy. Gravy 3 tablespoons drippings from roasting pan 3 tablespoons flour 3 cups water (or milk) Blend fat with flour and add liquid, stirring constantly. Bring to a boil and cook for 2 to 3 minutes.

 
 
 

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