Caraway and Herb Crusted Pork Roast
This lovely pork dish is a great fall crowd-pleaser. It works so well with side dishes of root vegetables, potatoes, corn (those with IBS please take note that corn an be a huge trigger for IBS symptoms) or a robust rice dish such as wild rice.
If you can’t find the caraway seeds already crushed, squash them yourself in a mortar (and pestle), food processor, spice/coffee mill, or a small electric coffee grinder. As well when cooking roasts it’s wise to use an ovenproof meat thermometer that you insert deep into the centre of the meat (roast) at the same time that you put the roast into the oven. This will allow you to know when your pork has reached a safe internal temperature and reduce the risk of food poisoning that can come with improperly cooked meat.
Leftovers (should there be any) are divine hot or cold, in sandwiches, salads, and pitas.
Caraway and Herb Crusted Pork Roast
3 pound (approx) boneless pork loin (roast)
2 ½ tbsp of crushed caraway seeds
1 tsp of dried thyme
1 tsp of dried parsley
1/3 tsp dried marjoram
2 tbsp olive oil
a pinch of brown sugar
salt and freshly ground pepper to taste (both optional)
Preheat your oven to 325°F (165°C).
In a mixing bowl combine all the spices and herbs with the olive oil and brown sugar, stir until you have a thick paste.
Next place your pork loin (with the fat side pointing upwards) in a non-stick or lightly oiled roasting pan (larger enough so that your roast will have space on all sides and not be touching the sides of the pan).
Firmly massage the herb and spice paste into the roast, covering as best you can all over. I then like to add a few tbsp of water to the pan (about 4-5) and cover it with tinfoil (or a lid should you roasting tin happen to have one).
Place in the pre-heated oven and cook for at least one hour (aim for an internal temperature of at least 160°C). About once every fifteen minutes peel back some of the foil and gently baste the roast entirely (you don’t want to wash away the herb and spice coating). Replacethe foil and continue cooking.
After one hour remove the foil and turn up the heat on your oven by 25°. Cook for about 10-15 minutes or longer if needed, you are going for a lightly golden colour on the top of your crackling (fat). If needed increase the heat of the oven slightly more to achieve this result. Once the roast in golden brown on top remove it from the oven and let it sit in the pan for about 5-7 minutes.
Remove from the pan and slice into thin slices. Drizzle with any remaining pan juices and serve at once to your eager crowd.
Makes 6 servings