Roast Loin Of Pork With Caraway Lemon And Garlic Food

ROAST LOIN OF PORK WITH CARAWAY, LEMON AND GARLIC

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.

LEMON GARLIC ROAST PORK

Steps:

• Trim fat from pork. Combine lemon rind and garlic and rub evenly over pork. Place pork in a casserole dish and add broth. Bake at 400 degrees for 30 minutes. Turn pork over and bake an additional 35 minutes. Discard broth and serve. 12 servings.

CARAWAY PORK ROAST

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.

UKRAINIAN ROAST PORK LOIN WITH CARAWAY SEEDS, ROAST POTATOES

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.