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Old-World Pork Roast

 Old-World Pork Roast
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
6-8 ServingsPrep: 15 min. Bake: 2 hours


  • 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


  • 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.
Nutritional 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.

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Old-World Pork Roast (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer