Old-World Pork Roast

Name: Old-World Pork Roast
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
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

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

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 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.

Nutrition Facts

1 each: 219 calories, 8g fat (3g saturated fat), 85mg cholesterol, 418mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 33g protein.

Originally published as Old-World Pork Roast in Reminisce September/October 1997

Reviews

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Average Rating:

Rugergirl

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.
GrandmaK_54_Illinois

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.