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.