ROAST LOIN OF PORK WITH CARAWAY, LEMON AND GARLIC
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
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
ROAST PORK WITH CABBAGE AND POTATOES
Pork loin is roasted in the oven with cabbage, potatoes and carrots for an easy and delicious family dinner.
Provided by Annie
Categories Main Dish
Time 2h
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Crush the caraway seeds in a blender or coffee grinder.
- Heat 1 tablespoon of the oil in a skillet on medium. Saute the onion, carrots, bay leaves, 1 teaspoon of the crushed caraway seeds for 5 minutes. Put the vegetables in the bottom of a roasting pan.
- Add 1 T oil, the cabbage and another 1 t. caraway seeds to the skillet. Saute for 5 minutes and add to the roasting pan.
- Combine remaining caraway seeds, garlic, salt and pepper. Rub the pork roast with the mix. Then heat the rest of the olive oil and brown the pork roast on all sides. Put it on top of the vegetables in the roasting pan.
- Add the broth and molasses to the skillet. Scrape the bottom of the skillet to deglaze it. Pour the liquid over the pork roast and vegetables. Season with salt and pepper to taste.
- Roast uncovered in the oven for 45 minutes. Then stick the potatoes in around the roast and cook for another 45 minutes, uncovered.
- Check the temperature with a meat thermometer and make sure the roast has reached at least 145 F. If not put it back in the oven a little longer.
- Let rest for 10 minutes before slicing.
Nutrition Facts : Calories 896 calories, Carbohydrate 79 grams carbohydrates, Cholesterol 200 milligrams cholesterol, Fat 30 grams fat, Fiber 8 grams fiber, Protein 74 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 1230 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
BOHEMIAN PORK ROAST
When I lived in Chicago used to go to Cicero for a treat like this, served with steamed dumplings and mashed potatoes. Use the drippings to make an incredible gravy.
Provided by JFG
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h35m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat a roasting pan over medium high heat until hot. Rub the roast with the marjoram, salt and pepper. Brown all sides of the roast in the hot roasting pan. Sprinkle caraway seeds over all and pour in enough water to come halfway up the sides of the roast.
- Cover and place roast in the preheated oven. Bake for 1 1/2 hours, or until an internal temperature of 145 degrees F (63 degrees C) is reached, about 30 minutes per pound. Remove from oven and let sit for 10 minutes before carving.
Nutrition Facts : Calories 499.5 calories, Carbohydrate 3 g, Cholesterol 138.3 mg, Fat 37.4 g, Fiber 2.3 g, Protein 36.4 g, SaturatedFat 13.6 g, Sodium 46.1 mg, Sugar 0.1 g
OVERNIGHT PORK ROAST WITH CABBAGE
This is a delicious pork loin and cabbage recipe, topped with mashed potatoes! Well worth the effort that needs to go into it. Make sure you have a meat thermometer handy for this one! Substitute sauerkraut for the cabbage for that Old World touch!
Provided by MARBALET
Categories Main Dish Recipes Pork Pork Roast Recipes
Time P1DT1h
Yield 9
Number Of Ingredients 15
Steps:
- In a small bowl, combine 2 teaspoons of the crushed caraway seeds, garlic, salt and ground black pepper. Rub the pork with the dry rub mixture, cover and refrigerate for 24 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add the onion, carrots, bay leaves, 1 teaspoon of the crushed caraway seeds and salt and pepper to taste. Saute for 8 minutes, or until vegetables are tender. Transfer this to a 10x15 inch roasting pan.
- In the same skillet over high heat, combine 1/2 tablespoon of the olive oil, half (1 1/4 pounds) of the cabbage, and 1/2 teaspoon crushed caraway seeds. Saute, stirring often, until this cooks down, about 5 to 10 minutes. Transfer this to the roasting pan and repeat with another 1/2 tablespoon of oil, the remaining half (1 1/4 pounds) of the cabbage, and the remaining crushed caraway seeds. Once cooked down, transfer this to the roasting pan.
- Heat the remaining olive oil in the same skillet over medium high heat. Place the pork loin in the heated oil and brown well on all sides. Set the roast on top of all the vegetables in the roasting pan. Add the beer and molasses to the skillet and bring to a boil, scraping up all the browned bits on the bottom of the skillet. Pour this and the broth over the pork roast and vegetables. Season with salt and pepper to taste.
- Bake at 350 degrees F (175 degrees C) for 45 minutes. Turn pork over and bake until the internal temperature of the pork reaches 145 degrees F (63 degrees C). At this point, remove the pan from the oven and let the pork sit on a cutting board for 5 minutes. Then slice the pork into serving size pieces. Discard the bay leaves. Return the sliced pork to the pan resting over the vegetables. Top off with the mashed potatoes.
- Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until potatoes are lightly browned.
Nutrition Facts : Calories 420.9 calories, Carbohydrate 33.7 g, Cholesterol 73.4 mg, Fat 18.1 g, Fiber 6.8 g, Protein 29 g, SaturatedFat 5.6 g, Sodium 711.9 mg, Sugar 9.3 g
BRAISED CABBAGE WITH PORK
Cook cabbage in cider, with juniper and caraway, top with pan-fried spare rib pork chops and bake for a warming, hearty supper
Provided by Thane Prince
Categories Dinner, Main course, Supper
Time 1h25m
Number Of Ingredients 11
Steps:
- Finely slice the onion and put it and the dripping in a heavy-based, flameproof casserole dish. Fry the onion over a medium heat, stirring frequently, for about 5 mins.
- Cut the core from the cabbage and finely slice the leaves. Add this to the dish and toss everything together, cooking over a low heat while you peel and slice the apple.
- Crush the juniper and caraway seeds together and add these and the apple slices to the pan. Season and pour in the cider. Stir well and bring to a simmer, cover the dish and cook for 20 mins.
- Heat oven to 160C/140C fan/gas 4. Season the chops on both sides. Heat a heavy-based frying pan on a medium-high heat with the oil and brown the chops on both sides. Remove from the pan and place in the casserole dish on top of the cabbage, adding the stock cube, crumbling it over. Put the lid back on and cook in the oven for a further 30 mins. If there is a lot of liquid in the dish, place on the hob and simmer until it evaporates a little. Check the seasoning and serve with mashed potato.
Nutrition Facts : Calories 624 calories, Fat 41 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium
GERMAN CROCK POT PORK WITH CABBAGE
Red cabbage and pork are natural partners. The sweetness of the cabbage really complements the juicy savoury flavour of the pork roast. Posted for ZWT#6 2010
Provided by Tea Jenny
Categories One Dish Meal
Time 8h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine cabbage, onion, brown sugar, and vinegar in 4 to 4 quart slow cooker. Sprinkle roast with salt and pepper and brown in heavy skillet, about 5-6 minutes total, turning until browned on all sides. Place pork in slow cooker; cover, and cook on Low for 7-8 hours until pork registers 160 degrees F.
CZECH ROAST PORK LOIN (VEPROVA PECENE) RECIPE
Steps:
- Gather the ingredients.
- Heat the oven to 400 F.
- Trim excess fat from the pork. Save the fat, if desired, to be rendered later and used for frying. Rub salt and pepper, to taste, into the meat. Heat the 3 tablespoons lard or vegetable oil in a large skillet.
- When the lard or oil is hot, carefully place the meat in the skillet and brown on all sides.
- Place the browned meat in a roasting pan large enough to accommodate it, but with the not too much extra room (otherwise the juices will evaporate too quickly).
- On the meat, sprinkle 1 tablespoon dried marjoram, 2 tablespoons caraway seeds, 2 tablespoons chopped fresh parsley, and 1 cup water. Then lay the onion slices on top of the meat.
- Place in the oven and roast for 1 1/2 to 2 hours, basting with pan juices every 15 to 20 minutes, and adding water as necessary. If the meat is browning too fast, cover loosely with aluminum foil.
- When the meat is done, remove it to a serving platter. Skim any fat from the surfaces of the pan juices and add salt and pepper to taste.
- Serve slices of the pork with sliced dumplings covered with pan juices. Don't forget the side of cabbage-red is preferred! Leftover meat slices make terrific sandwiches. Source: I adapted this recipe from one in "The Best of Czech Cooking" by Peter Trnka (Hippocrene Books Inc., 2009).
Nutrition Facts : Calories 456 kcal, Carbohydrate 1 g, Cholesterol 183 mg, Fiber 1 g, Protein 60 g, SaturatedFat 7 g, Sodium 251 mg, Sugar 0 g, Fat 22 g, ServingSize 6 servings, UnsaturatedFat 0 g
ROAST PORK WITH CABBAGE
The Roast Pork with Cabbage recipe out of our category Pork! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h45m
Yield 4
Number Of Ingredients 10
Steps:
- Soak a clay cooker according to manufacturer's instructions.
- Mix salt and pepper to taste with paprika and rub all over the meat. Peel shallots, cut in half lengthwise and cut into wedges. Rinse soup vegetables, trim and cut into small cubes. Remove the outer leaves from cabbage, cut into quarters lengthwise, cut out stalk and cut the cabbage into crosswise strips. Combine cabbage with shallots, soup vegetables, caraway seeds and thyme.
- Transfer mixed vegetables and meat to the drained clay cooker, pour in the broth, close the lid put on the bottom rack of a cold oven. Set the oven to 200°C (approximately 400°F) and cook for 1 1/4 hours..
- Remove pork from the cooker and keep warm. Season the cabbage with salt and pepper.
- To serve, cut the roast into slices and arrange on the vegetables on warmed plates.
Nutrition Facts : Calories 456.92 kcal, Fat 10.79 g, SaturatedFat 3.6 g, Protein 65.23 g, Carbohydrate 19.68 g, Sugar 0 g, Cholesterol 168 mg
PORK AND CABBAGE DINNER
I put on this pork roast in the morning to avoid that evening dinner rush so common on busy weeknights. All I do is fix a side of family-favorite potatoes and we can sit down to a satisfying supper.-Trina Hinkel, Minneapolis, Minnesota
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Cut carrots in half lengthwise and then into 2-in. pieces. Place in a 5-qt. slow cooker. Add the water, soup mix, garlic and celery seed. Cut roast in half; place over carrot mixture. Sprinkle with salt and pepper. Cover and cook on high for 2 hours., Reduce heat to low; cook for 4 hours. Add cabbage; cook 2 hours longer or until the meat and cabbage are tender., Remove meat and vegetables to a serving plate; keep warm. If desired, thicken pan drippings for gravy and serve with the roast.
Nutrition Facts :
CARAWAY PORK ROAST
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
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
ROASTED PORK SHOULDER - CZECH VEPřOVá PEčENě
This is an easy recipe for a Czech-style pork shoulder roast! Soft inside, with a crispy crust, tastes excellent anytime.
Provided by Petra Kupská
Categories Main Course
Time 2h15m
Number Of Ingredients 7
Steps:
- Rinse and dry the pork shoulder. If the meat is irregular in shape, tie it with kitchen string.
- Peel and mash the garlic. Rub the surface of the pork on all sides with garlic, salt, and crushed caraway seeds.
- Peel the onion and cut it into wedges. Grease a roasting pan with lard, spread the onions on it. Place the seasoned meat on the onion base. Pour about ½ cup (120 ml) of water into the bottom of the roasting pan.
- Roast in a preheated oven at 400 °F (200 °C) - lower and upper heating only - for 30 minutes. Then reduce the temperature to 300 °F (150 °C) and roast for another hour and a half. After every half hour or so, baste the meat with the drippings. If there are not enough juices in the roasting dish, add a few tablespoons of water.
- Set the finished roast aside, transfer the roasted juices and onions to a sieve placed over a clean pot, and strain. Press the rest of the onions through the sieve.
- Slice the pork shoulder into ½ inch (1,5-2 cm) thick slices and serve.
Nutrition Facts : Calories 509 kcal, ServingSize 1 serving
ROAST PORK WITH CABBAGE AND CARAWAY
Categories Beer Braise Roast Pork Tenderloin Carrot Spring Winter Oktoberfest Cabbage Bon Appétit
Yield Serves 6
Number Of Ingredients 14
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.
ROAST PORK WITH CABBAGE AND CARAWAY
Steps:
- *Boneless double-loin center-cut pork roast is made by tying two boneless pork loins together. If you cant find one, ask your butcher to prepare it for you. 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 350F. Heat 1 tablespoon oil in large skillet over medium-high heat. Add onion, carrots, bay leaves and 1 teaspoon caraway; saute 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; sauteuntil 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 150F., 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. Serves 6. Bon Appetit March 1995 Per serving: 715 Calories (kcal); 43g Total Fat; (58% calories from fat); 8g Protein; 60g Carbohydrate; 0mg Cholesterol; 4389mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Nutrition Facts : Calories 161 calories, Fat 11.4206775 g, Carbohydrate 15.37676625 g, Cholesterol 0 mg, Fiber 5.26916243934631 g, Protein 3.64026375 g, SaturatedFat 1.8197325 g, ServingSize 1 1 Serving (156g), Sodium 399.474 mg, Sugar 10.1076038106537 g, TransFat 0.4672125 g
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- This is a delicious pork loin and cabbage recipe, topped with mashed potatoes. Well worth the effort which needs to go into it. You can also substitute sauerkraut for the cabbage.
- 1. In a small bowl, combine 2 tsp. of the crushed caraway seeds, garlic, salt and grnd black pepper. Rub the pork with the dry rub mix, cover and chill for 24 hrs or possibly overnight.
- 3. Heat 1 Tbsp. of the oil in a large skillet over medium high heat. Add in the onion, carrots, bay leaves, 1 tsp. of the crushed caraway seeds and salt and pepper to taste. Saute/fry for 8 min, or possibly till vegetables are tender. Transfer this to a 10 x 15-inch roasting pan or possibly Dutch Oven.
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- In cup, mix caraway seeds, salad oil, dry mustard, thyme leaves, oregano leaves, and 1 teaspoon salt.
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- Combine 2 teaspoons paprika, 1 teaspoon thyme, 1 teaspoon salt, 1 teaspoon pepper, and sage; rub over pork. Heat a large ovenproof Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 5 minutes, browning on all sides. Remove pork from pan.
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