Back to Old-World Pork Roast

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Old-World Pork Roast Recipe

Old-World Pork Roast Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 2 hours YIELD:6-8 servings

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

  • 1. 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.

Reviews for Old-World Pork Roast

Sort By :
MY REVIEW
Reviewed May. 13, 2015

"I really enjoy this roast, it's tender and delicious every time. Leftover sliced roast, makes a tasty sandwich on an onion roll. My husband enjoys the leftovers as much as the dinner."

MY REVIEW
Reviewed Dec. 28, 2007

"This is one of my favorite recipes, and thanks for posting it. I just remembered I have a pork roast in the freezer, and I intend to fix this for my family in the coming week."

Loading Image

Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer