Old World Pork Roast
Vicki Butts (lazyme)
From Best of Country Cooking, 1999.
1 tspcaraway seed
1 tsprubbed sage
1 1/4 tspsalt, divided
1/2 tsppepper, divided
1boneless pork loin roast (3- to 4-pounds)
1/2 tspbrowning sauce, optional
How to Make Old World Pork Roast
- In a small bowl, combine caraway seeds, sage, 1 tsp salt and 1/4 tsp pepper; rub over roast. Place roast on a rack in a shallow roasting pan. Bake uncovered at 350 degrees for 2 hours or until a meat thermometer reads 160 to 170 degrees. Remove roast from pan; keep warm.
- Pour pan drippings into a large measuring cup; add enough water to equal 2 cups. Pour into a small saucepan; add browning sauce if using, 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.