Caraway Pork Roast Food

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ROAST LOIN OF PORK WITH CARAWAY, LEMON AND GARLIC



Roast Loin of Pork With Caraway, Lemon and Garlic image

This recipe is a wonderful addition to a celebratory feast, or a weekend winter meal. Some advice if you can't find a loin on the bone: Buy a boneless rolled pork loin and stab it in several places with a knife, then push small amounts of the spice paste into the meat. Smear the rest all over. The aroma of caraway and clove sweetly permeates the meat alongside the sweet-sharpness of the garlic and the out-and-out sharpness of the lemon. The result is robust without being heavy, and the apples roasted alongside the pork provide a juicy edge and a beautiful accompaniment.

Provided by Nigella Lawson

Categories     dinner, roasts, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 12

1 6-chop loin of pork on the bone (about 5 1/2 pounds), rind scored and bone cracked so that chops cut off easily
2 cloves garlic, peeled
1 teaspoon kosher or Maldon salt, more as needed
1/8 teaspoon ground cloves
1/2 teaspoon caraway seeds
1 tablespoon lemon juice
1 teaspoon hot chili oil or olive oil
Freshly ground black pepper
2 bay leaves
1 tablespoon olive oil
1 onion, sliced into about 6 disks
6 small eating apples

Steps:

  • Heat oven to 425 degrees. Set pork aside at room temperature. Using a mortar and pestle, crush garlic with 1 teaspoon salt to make a paste. Add (but do not crush) cloves, caraway, lemon juice, chili oil and black pepper to taste. Crumble in bay leaves, and mix well.
  • Place pork loin rind-side down; there will be a groove running along its length where chops join with bone. Rub spiced garlic paste into groove. Rub any extra paste around pork, leaving rind dry. Coat bottom of a roasting pan with 1 tablespoon olive oil, and place onion disks in an overlapping line down length of pan. Place pork rind-side up on onion, and sprinkle lightly with salt.
  • Roast pork for 1 1/2 hours. After 45 minutes of roasting, score apples around circumference, and if necessary, trim bottoms so they sit upright without wobbling. Arrange apples in roasting pan, and continue to cook everything together for 45 minutes.
  • To serve, remove pan from heat and allow to rest for 10 minutes. Transfer pork to a carving board, and slice into chops. Serve each chop with a baked apple.

Nutrition Facts : @context http, Calories 780, UnsaturatedFat 25 grams, Carbohydrate 29 grams, Fat 44 grams, Fiber 5 grams, Protein 65 grams, SaturatedFat 15 grams, Sodium 553 milligrams, Sugar 20 grams, TransFat 0 grams

OLD-WORLD PORK ROAST



Old-World Pork Roast image

I REMEMBER this recipe from my childhood. My German grandmother made this roast every Sunday - it was our equivalent to everyone else's customary fried chicken dinner. There were many happy times spent around Grandma's kitchen table enjoying this tasty meal. -Mary Ann Morgan, Cedartown, Georgia

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 6-8 servings.

Number Of Ingredients 8

1 teaspoon caraway seeds
1 teaspoon rubbed sage
1-1/4 teaspoons salt, divided
1/2 teaspoon pepper, divided
1 boneless pork loin roast (3 to 4 pounds), trimmed
1/2 teaspoon browning sauce, optional
2 tablespoons cornstarch
Potato dumplings or mashed potatoes, optional

Steps:

  • In a small bowl, combine caraway seeds, sage, 1 teaspoon salt and 1/4 teaspoon pepper; rub over roast. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 2 hours or until a thermometer reads 160°-170°. Remove roast from pan; keep warm. Pour pan drippings into a large measuring cup; add enough water to equals 2 cups. Pour into a small saucepan; add browning sauce if desired, cornstarch, and remaining salt and pepper. Stir until smooth. Bring to a boil; cook and stir until thickened and bubbly. Slice roast; serve with gravy and dumplings or potatoes if desired.

Nutrition Facts :

ROASTED PORK LOIN WITH APPLE AND CARAWAY STUFFING



Roasted Pork Loin with Apple and Caraway Stuffing image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 12

2 tablespoons butter
2 tablespoons chopped onion
1 cup fresh bread crumbs
2 Granny Smith apples, cored, peeled, and chopped
1/2 cup golden raisins
1 orange, zested
1 tablespoon caraway seeds
Salt and pepper
4 pound boned pork loin
1 cup apple cider
1 cup sour cream
2 ounces white wine

Steps:

  • Melt the butter over low heat and cook onions until translucent, and then remove the onions from heat. Fold in the bread crumbs, apples, raisins, orange zest, and caraway, and season with salt and pepper.
  • Preheat oven to 400 degrees F.
  • Cut a pocket into the pork loin between the meat and outer layer of fat, the pocket should be shy of reaching each end of the loin by one inch. Fill the pocket with the stuffing. Roll loin up lengthways closing the stuffed pocket and tie with a string. Score the rind of pork with a sharp knife.
  • Whisk together cider and sour cream and place in a casserole equal to the size of the pork. Place pork in casserole rind side down and bake for 30 minutes.
  • After 30 minutes turn pork over and cook, rind side up, for another 30 minutes.
  • Reduce heat to 350 degrees F and cook for another hour (baste every 20 minutes with the pan juices) or until you reach a internal temperature of 150 degrees F. Let rest for 20 minutes. Deglaze the roasting pan with 2 ounces white wine and season. Slice the meat and serve with the jus.

CARAWAY PORK ROAST



Caraway Pork Roast image

Easy and delicious crock pot recipe. From a Successful Farming Recipe Collection cookbook published in 2000 by the Meredith Corporation. Really awesome cookbook by the way - VERY highly recommended!!

Provided by anonymous

Categories     Pork

Time 10h25m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs boneless pork shoulder (roast)
2 teaspoons caraway seeds
1 teaspoon dried marjoram, crushed
3/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cooking oil
1/2 cup water
2 tablespoons vinegar
1 (8 ounce) carton sour cream or 1 (8 ounce) carton plain yogurt
4 teaspoons cornstarch

Steps:

  • Trim fat from roast and cut it to fit into a 4 quart slow cooker if necessary. (I find that its usually not!).
  • Combine caraway seed, marjoram, salt and pepper and rub over roast.
  • In a large skillet, brown roast on all sides in the hot oil and drain off the fat. Place meat in the slow cooker.
  • Add the water to the same skillet and bring to a gentle boil over medium heat, stirring to loosen brown bits from bottom of skillet.
  • Pour skillet juices and vinegar into the slow cooker. Cover and cook on low setting for 8-10 hours or high setting for 4-5 hours.
  • Remove meat from slow cooker and keep warm.
  • For the gravy, skim the fat from the juices left in the slow cooker and measure out 1 and 1/4 cups of these juices (Add water to make up the difference if necessary). Combine sour cream or yogurt and cornstarch and gradually stir in the hot juices.
  • Transfer the gravy to a saucepan and cook over medium heat until thickened and bubbly, stirring constantly. Cook and stir for an additional 2 minutes.
  • Serve the gravy with the pork roast and hot cooked potatoes if desired.

Nutrition Facts : Calories 498.9, Fat 41.3, SaturatedFat 16.1, Cholesterol 125, Sodium 415.6, Carbohydrate 3.9, Fiber 0.4, Sugar 0.1, Protein 26.7

SEEDED PORK ROAST



Seeded Pork Roast image

This savory blend of anise, fennel, caraway, and celery seeds creates a crustlike coating for this tender pork roast. The cooking liquid contains apple juice, which lends a pleasant, subtle sweetness.

Provided by Annacia

Categories     Pork

Time 5h8m

Yield 8 serving(s)

Number Of Ingredients 9

1 (2 1/2-3 lb) boneless pork shoulder
1 tablespoon reduced sodium soy sauce
2 teaspoons anise seeds, crushed
2 teaspoons fennel seeds, crushed
2 teaspoons caraway seeds, crushed
2 teaspoons celery seeds, crushed
2/3 cup apple juice or 2/3 cup apple cider
1/2 cup reduced-sodium beef broth
1 tablespoon cornstarch

Steps:

  • Brush soy sauce over meat.
  • On a large piece of foil combine anise seeds, fennel seeds, caraway seeds, and celery seeds.
  • Roll roast in seeds to coat evenly.
  • Place meat in slow cooker.
  • Pour 1/3 cup of the apple juice and the broth around meat.
  • Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-1/2 to 5-1/2 hours.
  • Transfer meat to a cutting board, reserving cooking liquid.
  • Slice meat and transfer to a serving platter.
  • Cover meat to keep warm.
  • FOR GRAVY:.
  • Strain cooking liquid and skim off fat. Transfer cooking liquid to a small saucepan. In a small bowl, combine the remaining 1/3 cup apple juice and the cornstarch, stir into liquid in saucepan.
  • Cook and stir over medium heat until thickened and bubbly.
  • Cook and stir for 2 minutes more.
  • Serve gravy over meat.

Nutrition Facts : Calories 380.9, Fat 29, SaturatedFat 10, Cholesterol 100.7, Sodium 173.6, Carbohydrate 4.5, Fiber 0.6, Sugar 2.3, Protein 24.2

ROAST PORK WITH CABBAGE AND CARAWAY



Roast Pork with Cabbage and Caraway image

Categories     Beer     Braise     Roast     Pork Tenderloin     Carrot     Spring     Winter     Oktoberfest     Cabbage     Bon Appétit

Yield Serves 6

Number Of Ingredients 14

4 teaspoons caraway seeds, crushed in mortar with pestle
2 large garlic cloves, minced
2 teaspoons salt
1 teaspoon ground pepper
1 3-pound boneless double-loin center-cut pork roast*
3 tablespoons olive oil
1 large onion, sliced
4 carrots, peeled, sliced on diagonal
2 bay leaves
1 2 1/2-pound head green cabbage, quartered, cored, sliced
1 12-ounce can beer
2 tablespoons light unsulfured molasses
1/2 cup canned beef broth
*Boneless double-loin center-cut pork roast is made by tying two boneless pork loins together. If you can't find one, ask your butcher to prepare it for you.

Steps:

  • Combine 2 teaspoons caraway, garlic, salt and pepper in bowl. Place pork in glass baking dish. Rub pork with spice mixture. Cover and chill up to 24 hours.
  • Preheat oven to 350°F. Heat 1 tablespoon oil in large skillet over medium-high heat. Add onion, carrots, bay leaves and 1 teaspoon caraway; sauté until softened, about 8 minutes. Transfer to roasting pan. Heat 1/2 tablespoon oil in same skillet over high heat. Add half of cabbage and 1/2 teaspoon caraway; sautéuntil cabbage begins to wilt, about 4 minutes. Repeat with 1/2 tablespoon oil, half of cabbage and 1/2 teaspoon caraway. Add to onion mixture; mix to blend. Season with salt and pepper.
  • Heat 1 tablespoon oil in same skillet over high heat. Add pork; brown on all sides, about 10 minutes. Set atop vegetables in pan. Add beer and molasses to skillet; bring to boil, scraping up browned bits. Pour over vegetables. Add broth.
  • Roast pork and vegetables 45 minutes. Turn pork over and roast until thermometer inserted into thick part registers 150°F., about 45 minutes or less Place pork on work surface. Discard bay leaves. Using slotted spoon, place vegetables on platter. Slice pork; place atop vegetables. Transfer Cooking juices to small saucepan. Boil 5 minutes. Spoon over pork.

UKRAINIAN ROAST PORK LOIN WITH CARAWAY SEEDS, ROAST POTATOES



Ukrainian Roast Pork Loin With Caraway Seeds, Roast Potatoes image

Tasty and satisfying roast from Ukraine, with a hint of caraway seeds, served with roast potatoes and pearl onions.

Provided by Olha7397

Categories     Pork

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 7

1 (3 lb) boneless pork loin, tied
salt & freshly ground black pepper, to taste
4 teaspoons caraway seeds
2 cups white pearl onions
12 medium baking potatoes, peeled and quartered
1/3 cup beef stock or 1/3 cup canned broth
1/2 teaspoon sweet Hungarian paprika

Steps:

  • Rub the pork loin with salt, pepper, and caraway seeds and let it stand for 30 minutes.
  • Meanwhile, preheat the oven to 400°F.
  • Drop the onions into boiling water for 1 minute. Rinse under cold running water and drain. Trim off the root ends, then cut and "X" in the root end and peel. Set aside.
  • Place the pork loin, fat side up, in a roasting pan and roast for 15 minutes. Reduce the oven temperature to 350°F.
  • Scatter the onions and potatoes around the pork and roast, basting with the stock.
  • After 1 1/4 hours, prick the roast with a skewer. If the juices run clear, the roast is done. If not, roast another 10 minutes and test again.
  • Fifteen minutes before the roast is ready, sprinkle the vegetables with paprika. When done, let the meat stand, covered with aluminum foil, for 15 minutes before carving.
  • Carve the meat and arrange on a serving platter, surrounded by the roasted vegetables. Serves 6.

Nutrition Facts : Calories 714.2, Fat 29.1, SaturatedFat 10, Cholesterol 142.9, Sodium 169.6, Carbohydrate 61, Fiber 6.2, Sugar 4.7, Protein 50.8

ROAST PORK WITH CARAWAY (SCHAB WIEPRZOWY PO POLSKU)



Roast Pork With Caraway (Schab Wieprzowy Po Polsku) image

Make and share this Roast Pork With Caraway (Schab Wieprzowy Po Polsku) recipe from Food.com.

Provided by Jessica K

Categories     Pork

Time 2h10m

Yield 1 pork loin, 6 serving(s)

Number Of Ingredients 5

1 (2 -3 lb) boneless pork loin
2 teaspoons salt
1/4 teaspoon dried marjoram
1 teaspoon caraway seed
50 g butter

Steps:

  • Preheat oven to 425°F Score the fat of the pork with a knife and rub with salt, majoram and caraway seeds over the meat.
  • In a large pan, melt the butter over high heat and seal the meat rapidly.
  • When the pork is brown all over, place into a roasting dish and roast for 2 1/2 hours, basting frequently.
  • Serves 6.

Nutrition Facts : Calories 360, Fat 25.8, SaturatedFat 10.8, Cholesterol 113.1, Sodium 898.5, Carbohydrate 0.2, Fiber 0.1, Protein 30

SCHAB WIEPRZOWY PO POLSKU (POLISH ROAST PORK WITH CARAWAY)



Schab Wieprzowy Po Polsku (Polish Roast Pork With Caraway) image

Make and share this Schab Wieprzowy Po Polsku (Polish Roast Pork With Caraway) recipe from Food.com.

Provided by littleturtle

Categories     Lunch/Snacks

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 5

2 kg pork loin
2 teaspoons salt
1/4 teaspoon dried marjoram
1 teaspoon caraway seed
50 g butter

Steps:

  • Preheat oven to 425°F.
  • Score the fat of the pork with a knife and rub seasonings into the meat.
  • In a large pan, melt the butter over high heat and sear the meat.
  • When the pork is brown all over, place into a roasting dish and roast for 2 1/2 hours, basting frequently.

Nutrition Facts : Calories 573, Fat 40.1, SaturatedFat 15.3, Cholesterol 163.4, Sodium 722.2, Carbohydrate 0.1, Fiber 0.1, Protein 49.9

BAVARIAN PORK ROAST



Bavarian Pork Roast image

Heres a caraway flavored pork roast served with a sour cream gravy. Use your crock pot and it will be an easy supper. Very good with Bavarian style sauerkraut.

Provided by Annacia

Categories     Pork

Time 4h25m

Yield 6 serving(s)

Number Of Ingredients 10

1 (1 1/2-2 lb) boneless pork shoulder
2 teaspoons caraway seeds
1 teaspoon dried marjoram, crushed
3/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil or 1 tablespoon cooking oil
1/2 cup water
2 tablespoons white wine vinegar
1 (8 ounce) carton sour cream or 1 (8 ounce) carton plain yogurt
4 teaspoons cornstarch

Steps:

  • Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 6-quart crockery cooker.
  • Combine caraway seed, marjoram, salt, and pepper. Rub all over roast.
  • In a large skillet, brown pork roast on all sides in hot oil, drain off fat.
  • Place meat in crockery cooker. Add the water to skillet; bring to a gentle boil over medium heat, stirring to loosen brown bits in bottom of skillet.
  • Pour skillet juices and vinegar into crockery cooker.
  • Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  • Remove meat from cooker; keep warm.
  • For gravy, skim fat from juices; measure 1-1/4 cups juices (add water, if necessary). Pour juices into a saucepan; bring to boiling.
  • Combine sour cream or yogurt and cornstarch. Stir into juices.
  • Cook and stir over medium heat until thickened and bubbly.
  • Cook and stir 2 minutes more.
  • Slice meat and serve with gravy.

Nutrition Facts : Calories 393.8, Fat 33.1, SaturatedFat 12.8, Cholesterol 101.3, Sodium 400.8, Carbohydrate 3.3, Fiber 0.4, Sugar 1.4, Protein 19.9

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