German Roast Pork

Center Cut Pork Roast
2-3 Large Onions cut up
2-3 tablespoons margarine (or bacon grease)
I bay leaf
3-4 cloves
salt & pepper
flour (or cornstarch) & water

While heating margarine in large (deep) cast iron skillet, rinse off and dry pork roast. Season with salt and pepper. Brown all sides of roast (including ends) over medium to high heat. Add onions and cook until glossy or semi-brown. Add cold water to the pot covering onions. Add I bay leaf and cloves. Roast uncovered for about 2 hours at 350 basting frequently (you may have to add more water while roasting). Remove roast to serving platter. Discard bay leaf and cloves. Thicken liquid with flour and water - you may leave the onions in gravy, or remove them. Add salt and pepper to taste. Can even add a dash or two of Maggi.

This is excellent with Red Cabbage (cooked with a few slices of bacon), asparagus with brown butter (or margarine), and mashed potatoes.