Stuffed Loin Roast with Cannabis-Beer Sauce
3 lbs double pork loin roast - tied
15 shredded wheat crackers
1/3 cup finely chopped onion
4 grams quality bud - finely minced
2 tablespoons Canna butter - melted, room temperature
2 tablespoons ground horseradish
1 1/2 teaspoons caraway seed - divided
2 teaspoons brown sugar - divided
1/2 cup plus two tablespoons beer
2/3 cup water
1 tablespoon cornstarch
1 teaspoon chicken broth
1 teaspoon Worchestershire sauce
Sea salt and cracked black pepper to taste
For the stuffing, crush crackers to form 2/3 cup of crumbs. Stir together crumbs, onions, minced cannabis bud, 1 tablespoon canna butter, horseradish, 1 teaspoon caraway seed and 1 teaspoon brown sugar. Add 2 tablespoons beer, toss to mix and reserve for later use.
Preheat the oven to 325 degrees
Untie the roast then pat stuffing mixture onto one side of the loin, place second part the loin on top and retie to secure.
Place on roasting rack inside of a roasting pan. Sprinkle with salt and pepper. Roast in oven for 65-75 minutes until done. Internal temperature should reach 155-160 and the meat is just slightly pink in the center. Remove roast from pan. Let sit for 20 minutes so the natural juice gets absorbed back into the loin.
Deglaze roasting pan with 1/2 cup of remaining beer. Strain into a small saucepan. Stir together water, 1 tablespoon cannabis butter, cornstarch, broth, 1 teaspoon brown sugar, Worchestershire sauce and half teaspoon caraway seed. Stir mixture into the beer in the saucepan. Cook and stir until thickened and bubbly. Cook 1 minute more. Slice roast and serve with the beer sauce.