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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
  • Total Time
    Prep: 15 min. Bake: 2 hours
  • Makes
    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

  • 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.

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Reviews

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Average Rating:
  • lvarner
    Jul 5, 2020

    Made this yesterday, and it turned out great! My husband just loves caraway seed, so this recipe got my interest. It was very easy to make, and it turned out perfectly. It looked wonderful. and it tasted delicious. I cooked it to an internal temperature of 165 degrees F. and my husband said it was perfectly cooked. I will definitely be making this recipe again!

  • 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.