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