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Old-World Pork Roast Recipe

Photo by: Taste of Home

I REMEMBER this recipe from my childhood. My German grandmother made this roast every Sunday - it was our equivalent to everyone else's customary fried chicken dinner. There were many happy times spent around Grandma's kitchen table enjoying this tasty meal. -Mary Ann Morgan, Cedartown, Georgia

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6-8 Servings
Prep: 15 min. Bake: 2 hours

Ingredients

1 teaspoon caraway seeds
1 teaspoon rubbed sage
1-1/4 teaspoons salt, divided
1/2 teaspoon pepper, divided
1 boneless pork loin roast (3 to 4 pounds), trimmed
1/2 teaspoon browning sauce, optional
2 tablespoons cornstarch
Potato dumplings or mashed potatoes, optional

Directions

In a small bowl, combine caraway seeds, sage, 1 teaspoon salt and 1/4 teaspoon pepper; rub over roast. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 2 hours or until a meat thermometer reads 160°-170°. Remove roast from pan; keep warm. Pour pan drippings into a large measuring cup; add enough water to equals 2 cups. Pour into a small saucepan; add browning sauce if desired, cornstarch, and remaining salt and pepper. Stir until smooth. Bring to a boil; cook and stir until thickened and bubbly. Slice roast; serve with gravy and dumplings or potatoes if desired. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 219 calories, 8 g fat (3 g saturated fat), 85 mg cholesterol, 418 mg sodium, 2 g carbohydrate, trace fiber, 33 g protein.

Old-World Pork Roast published in Reminisce September/October 1997, p49

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