I'm always looking for ways to use my clay cooker. The meat always comes out so tender, as it does with this recipe.
- 2 1/2 lb pork loin roast
- 1 small onion, thinly sliced
- 1 Tbsp Italian seasoning
- 1/8 tsp cayenne powder
- 1 can beef broth (14 1/2 ounce)
- 1/8 tsp pepper
- 8 small red potatoes, quartered (optional)
- 2 Tbsp cornstarch
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Soak clay cooker lid for 10 minutes.
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Make five horizontal cuts down center of roast. Stuff each cut with a slice of onion, reserving remaining onion.
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Place the roast in the clay cooker. Mix all the seasonings and sprinkle over the top of the roast.
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Pour broth around roast.
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Place remaining onion slices, pepper, and potatoes around roast.
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Put the lid on and place the roast into a cold oven. Heat the oven to 325 degrees and cook for 2 hours and then check meat internal temperature. You may need to add 30 minutes.
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If you want a sauce for your meat, bring pan juices to boil. Boil 10-12 minutes or until reduced by half. In a small bowl combine 1/2 cup water and 2 Tbsp. of cornstarch. Blend till smooth. Add pan juices. Cook, stirring till mix is bubbly and thick.
