A pork roast traditionally served with a mild sauce, red cabbage, and potato dumplings (Kartoffelknödel) in the South, or peas and boiled potatoes in the North-East.
Difficulty: normal.
Preparation Time: over 2.5 h.
Portions: 4.
Ingredients:
- 2 – 3 pound pork loin roast
- 4 slices pork bacon
- 2 cloves garlic, chopped
- salt and pepper
- 1 large onion
- 1 cup carrot slices
- 2 c. white wine (substitute water, beer or broth if desired)
- caraway seeds
- 2 tsp. cornstarch
- 1 vegetable bouillon cube
- olive, canola, or almond oil
- 1 apple (or 1/4 c. apple juice)
- 1 tbsp. sour cream, optional
Preparation:
- Preheat oven to 350 degrees.
- Place about 2 – 3 tbs. of selected oil into a frying pan and begin to heat. Slice one clove of garlic and place into oil. Saute slightly.
- Rub down loin with salt and pepper. When oil is hot, place into pan and lightly brown. Repeat on all sides.
- Slice onions into thin rings and line bottom of roasting pan with the onions, carrots, remaining garlic clove, and some apple chunks.
- Place browned meat onto vegetables, fatty side down. Sprinkle meat with caraway seeds, salt, and pepper. Lay the garlic from fry pan over the meat – do not add oil! Place bacon slices over top.
- Add in 1/2 c of liquid of your choice – white wine yields a very nice result. If adding juice instead of apples, add in now.
- Cover with lid and place in preheated oven.
- Cook for about 30 minutes, turn meat over. Baste with about a 1/2 cup more of fresh liquid, as well as pan liquid. Cook for another 15 minutes, add 1/2 c. more liquid, baste, and add in 1 vegetable bouillion cube. Cook until internal temperature is at least 160 degrees – about another 15 – 20 minutes.
- Remove meat to plate and keep warm. Strain juices into a pan and add more liquid if necessary.
- Place sauce pan on stove, at about medium high heat, and add in 2 tsp. cornstarch mixed with 1/4 c. of water. Boil, stirring constantly, until thickened. Reduce heat and add sour cream if desired. Mix through.
- Slice meat thinly, and drizzle some sauce over it. Serve.
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| Nutrition Facts | |
|---|---|
| Per Serving Makes 4 Servings |
|
| Amount Per Serving | |
| Calories 603 | Cal. from Fat 179 |
| % Daily Value * | |
| Total Fat 20g | 31% |
| Saturated Fat 6.2g | 31% |
| Monounsat. Fat 9.7g | |
| Polyunsat. Fat 2.2g | |
| Trans Fat 0g | |
| Cholesterol 189mg | 63% |
| Sodium 2106mg | 88% |
| Potassium 1419mg | 41% |
| Total Carbohydrate 18.3g | 6% |
| Dietary Fiber 3.1g | 12% |
| Protein 64.2g | 128% |
| Vitamin A | 103% |
| Vitamin C | 17% |
| Vitamin B6 | 100% |
| Vitamin B12 | 34% |
| Vitamin K | 13% |
| Thiamin | 211% |
| Niacin | 70% |
| Riboflavin | 54% |
| Pantothenic Acid | 27% |
| Calcium | 10% |
| Iron | 22% |
| Magnesium | 26% |
| Phosphorus | 72% |
| Zinc | 40% |
| Manganese | 21% |
| Selenium | 143% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. |
|
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We did like that aswell, purchasing beef whole from the local farmer. I like to support him, even if it is a little more expesnive than the shop, because I know exactly how and where it is made, I know I’m not contributing to global warming or something. This meat recipe is good, I found.
I’ve invited the whole family round this xmas for a traditional dinner, so obviously the roast is pretty central to that.. I found an archive of ideas at this roast recipe site, but cant seem to decide on anyone – there’s too many to choose from! It is fun planning such a big xmas dinner though!