Ukrainian Babas Pork Roast Food

UKRAINIAN BABA'S PORK ROAST

Ukrainian Baba's Pork Roast image

This old recipe features a favorite Ukrainian vegetable; beets. This give the roast an unusual red color. Serve with kasha or lokshyna (noodles).

Provided by Olga Drozd

Categories Main Dish Recipes Pork Pork Roast Recipes

Time 1h35m

Yield 6

Number Of Ingredients 9

Ingredients

4 pounds pork shoulder roast
3 tablespoons all-purpose flour
2 tablespoons oil
2 onions, thinly sliced
2 teaspoons salt
4 medium beets
1 cup sour cream
1 pound pitted prunes
1 teaspoon paprika

Steps:

Pat meat dry with a paper towel and rub with 2 tablespoons flour and salt. Heat oil in a large Dutch oven over medium-high heat. Brown meat on all sides. Add the sliced onions, cover, and reduce heat to low. Cook for about one hour, adding a little water if necessary. Turn meat twice during the roasting process.
Place beets in a saucepan with water to cover. Bring to a boil over medium heat and cook until beets are tender. Drain, reserving liquid. Chop beets into cubes and add to the roasting pan. Add prunes and beet water, cover, and simmer for 5 minutes.
Remove roast to a platter. Mix 1 tablespoon of flour with sour cream. Pour into roasting pan and mix well, scraping the sides and bottom. Simmer until sauce thickens. Season with paprika and taste. Adjust seasoning if necessary.

Nutrition Facts : Calories 956.3 calories, Carbohydrate 59.7 g, Cholesterol 210.4 mg, Fat 52.2 g, Fiber 7.2 g, Protein 63.9 g, SaturatedFat 19.3 g, Sodium 991.9 mg, Sugar 38.4 g

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

Ingredients

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

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