Caraway Roast Pork
Caraway Roast Pork
This is a succulent pork roast seasoned with caraway seeds and sage and the drippings used to make a delicious gravy.
Ingredients
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
Directions
Preparation:10min ›
Cook:1hour35min ›
Ready in:1hour45min
- Preheat oven to 160 degrees C.
- 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.
- 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 (5)
This recipe was so simple that I kept on passing it up - didn't seem much different than a lot of other roasts that I make. Well I was wrong - this gets 5 stars along with some of my other pork favourites! Made no changes other than to put the seasonings on the meat and wrapped the meat in cling film for a few hours (I do that with a lot of my roasts if I have time so that the flavour seeps in). I also put slits into the roast and inserted slivers of garlic in the slits (which I always do with pork roasts - my preference). I decided to follow Vini's cooking directions exactly and my roast was cooked PERFECTLY!!! Just slightly pink - as it should be!! Soooooo moist. Also decided to make the gravy as Vini suggested rather than doing it my way which is work intensive and sometimes can be a disaster if you are cooking other things at the same time. Vini's gravy was EXCELLENT - Novice chefs will love his recipe for gravy - you can't go wrong! Thanks Vini! - 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
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
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