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
PORK ROAST WITH CRISPY PORK CRACKLING
Recipe video above. This is how to make a pork roast with tender juicy flesh, with a crazy-crispy crackling! The crackle is bubbly and puffy from edge to edge as it should be, rather than an impenetratable rock hard flat sheet of skin or worse still, littered with rubbery patches.And the gravy is to die for, thanks to the flavour loaded roasting pan juices!KEY STEPS: Use pork shoulder, dry skin, no need to score (but if it's already scored, that's ok), salt the skin evenly, slow roast low uncovered, keep the skin surface level using foil balls, and blast it for crispy skin! Read the post for extra tips, step photos, and why this recipe works!
Provided by Nagi
Categories Mains
Time 3h35m
Number Of Ingredients 11
Steps:
- Dry skin: Pat the skin dry with paper towels. If time permits, leave in the fridge uncovered overnight (even 1 hr helps). If not, pat extra well.
- Preheat oven to 220°C/430°F (200°C fan).
- Season flesh: Sprinkle pork flesh with 1 1/2 tsp salt, all the pepper and all fennel seeds and 1 tbsp olive oil. Rub into flesh, right into all the crevices and cracks.
- Salt skin: Flip pork, drizzle skin with 1 tsp oil, then rub all over with fingers. Sprinkle all over with remaining 1 1/2 tsp salt, taking care to get even coverage. Un-salted patches will not become bubbly crackling, it will be a hard flat sheet.
- Garlic & onion bed: Place halved garlic bulbs and onion in roasting pan. Place pork skin side up on top of them.
- Wine: Carefully pour wine into the pan, being sure not to wet the skin. Transfer to oven.
- Lower oven: Immediately turn oven down to 160°C/320°F (140°C fan).
- Slow roast: Roast for 2 1/2 hours.
- Level at 1 1/2 hours: Check pork after 1 1/2 hours to see if the pork is warped and the skin's overall surface is significantly unlevelled. If so, adjust to make the skin surface as level as possible using balls of foil and moving large dislodged pork pieces to the side (key tip for crispy crackling, Note 3). Then return to oven for the remaining 1 hour.
- Check pan & salt on skin: If pan is drying out, add some water. If there are bald patches on the skin without salt (eg it fell off), spray lightly with oil spray (or brush lightly with oil) then sprinkle with salt. (Remember, salt = bubbly skin!)
- Increase heat: Turn oven up to 250°C/485°F (all oven types), or as high as it will go if your oven won't go this high.
- Make skin crisp: Return pork to oven for 30 minutes, rotating pan as needed, until skin is crisp and bubbly all over. If needed, use foil patches, secured with water soaked toothpicks, to cover parts that are done and keep crisping up remaining patches.
- Rest: Transfer pork to serving platter, tent loosely with foil (don't worry, crackling stays super-crisp) and rest for 20 minutes (stays warm up to 1 hour). Then slice using a serrated knife.
- Serve with gravy. Don't pour gravy over crackling - pour it off to the side! See note for reheating.
Nutrition Facts : ServingSize 344 g, Calories 746 kcal
PORK LOIN WITH CARAWAY CRUST
This roast smells so good in the oven, and is really great thinly sliced for sandwiches the next day.
Provided by DARLA
Categories Meat and Poultry Recipes Pork
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). In a small bowl, mix together the caraway seed, salt, mustard powder, thyme, oregano and vegetable oil to make a paste.
- Place the roast in a roasting pan fat side up. Rub the spice mixture into the top and sides of the roast. Insert a meat thermometer into the roast, and place in the oven.
- Roast for about 1 hour, or until the internal temperature reaches 155 degrees F (67 degrees C). Remove from the oven and let rest for 15 minutes. The temperature will rise to 145 degrees F (63 degrees C). Slice and serve.
Nutrition Facts : Calories 364.1 calories, Carbohydrate 1.4 g, Cholesterol 110.2 mg, Fat 22.5 g, Fiber 1 g, Protein 37 g, SaturatedFat 7.6 g, Sodium 467.3 mg
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
SCHAB WIEPRZOWY PO POLSKU (POLISH ROAST PORK WITH CARAWAY)
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
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
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 CARAWAY (SCHAB WIEPRZOWY PO POLSKU)
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
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
VIENNESE-STYLE CARAWAY ROAST PORK
Roasted pork has been a staple in Viennese cuisine for over a hundred years. It's an easy dish to prepare, and it's very flavorful which is what makes it a favorite of so many Austrian families. The garlic and caraway are a delectable combination that equally complements both the roast and vegetables. Traditionally served with...
Provided by Vickie Parks
Categories Pork
Time 40m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 375°C (200°C).
- 2. Using a pestle & mortar, crush together all of the paste ingredients, stirring a bit to be sure to combine all the ingredients. Rub the paste all over the outside surface of the pork roast. Place coated pork in roasting pan or large oven-proof cast iron skillet. Add the shallots and garlic, and place in oven to roast for 20 minutes.
- 3. Pour stock into the roasting pan, then add carrots, potatoes so they're surrounding the roast, and return roasting pan to oven to continue to roast another 75 to 90 minutes, basting with pan liquid every 20 minutes. If there's not enough liquid, add more broth or water to roasting pan. To test roast, pierce it with a fork. If only clear juices run through, the roast is done. If pink juices run out, return it to oven to continue roasting at 15-minute intervals until done .
- 4. Use a slotted spoon to remove all vegetables to a platter, and cover with foil to keep warm. Transfer roast to a serving platter, cover with foil, and let stand 20 minutes before slicing.
- 5. Strain pan liquid into a saucepan, removing large herb pieces and chunks. Heat liquid over medium heat for 15 minutes or until reduced and slightly thickened. Add sour cream (if using) to the liquid, and stir for 2 to 3 minutes or until heated through. Spoon sauce over pork and/or vegetables.
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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