Caraway Roast Pork

    1 hour 45 minutes

    This is a succulent pork roast seasoned with caraway seeds and sage and the drippings used to make a delicious gravy.

    46 people made this

    Serves: 6 

    • 1 (1 1/4 kg) pork loin rolled roast
    • 1 1/2 teaspoons caraway seed
    • 1 teaspoon freshly ground black pepper
    • 1 1/2 teaspoons salt
    • 1 1/2 teaspoons ground sage
    • 1/2 teaspoon soy sauce
    • 2 tablespoons cornflour

    Preparation:10min  ›  Cook:1hour35min  ›  Ready in:1hour45min 

    1. Preheat oven to 160 degrees C.
    2. In a small bowl combine the caraway seeds, black pepper, salt and sage. Rub mixture all over the pork. Place pork into a shallow roasting tin and bake, uncovered until and internal temperature of 70 C is reached, about 30 minutes per 500g.
    3. Remove roast from pan, set aside and cover. Pour pork dripping into a measuring jug and add enough water to equal 2 cups (500ml). Pour into a small saucepan and stir in the soy sauce and cornflour. Cook over low heat, stirring constantly, until mixture is smooth. Raise heat and bring to the boil. Cook until thickened. Serve alongside the pork roast.

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    Reviews in English (42)


    Probably the best pork recipe I have ever tried. My family claims that there isn't a restaurant anywhere that could make it taste better!  -  08 Oct 2008


    We thought this was excellent. I was running late and didn't make the gravy, but it was delicious without. I will definitely make this again (next time with the gravy). I also added some potatoes to the tin to roast along with the pork.  -  08 Oct 2008


    Vini, I don't know how you came up with this recipe... but we think it is most definitly 5 star. I served by slicing (very important to let it "rest" for about 10 minutes before slicing) and pouring the sauce over and letting it set in the juices covered in a warm oven while I made side dishes. Wow! moist and great flavour. Thank you, for probably the best recipe I have tried (And I have tried QUITE a few) on this website.  -  08 Oct 2008