Place pork roast on a rack in a shallow roasting pan. Insert an oven-safe meat thermometer into the roast. Season meat with salt and pepper. Arrange onion slices on top of roast. Roast, uncovered, in a 325 degree F oven for 1-1/4 to 1-1/2 hours or until the meat thermometer registers 155 degree F.
Transfer roast to a serving platter; cover meat with foil and let it stand 15 minutes for easier carving.
Slice pork roast. Serve with Red Cabbage and German Potato Salad, if desired. Makes 8 servings.
In a 2-quart saucepan, heat bacon drippings or olive oil over medium heat. Stir in brown sugar, water, cider vinegar, caraway seed, salt, and black pepper. Bring mixture to boiling. Reduce heat to low. Add cabbage to seasoning mixture, tossing to coat. Cover and cook for 4 to 5 minutes or until cabbage begins to wilt. Add cored and chopped cooking apples (about 3 cups). Cover and cook cabbage-apple mixture, stirring occasionally, for 1 hour, or until very tender. Makes 8 servings.
In a large saucepan, place whole, unpeeled potatoes. Add water to cover them and 1/4 teaspoon salt, if you like. Bring potatoes to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until just tender; drain well. Cool potatoes slightly. Halve, peel, and cut potatoes into 1/4-inch-thick slices. Set slices aside. For dressing: In a large skillet, cook bacon over medium heat until crisp. Drain the bacon on paper towels, reserving the drippings in the skillet. Crumble the bacon and set aside. Add onion to the reserved drippings. Cook over medium heat till tender, but not brown. Stir in sugar, all-purpose flour, 1/2 teaspoon salt, celery seed, and black pepper. Stir in the 3/4 cup water and cider vinegar. Cook and stir until dressing is thickened and bubbly. Stir in the potatoes and the bacon. Toss lightly to mix. Cook mixture, stirring gently, for 1 to 2 minutes more or until potatoes are heated through. Transfer the potato salad to a serving bowl. Makes 8 servings.