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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I REMEMBER this recipe from my childhood. My German grandmother made this roast every Sunday - it was our equivalent to everyone else's customary fried chicken dinner. There were many happy times spent around Grandma's kitchen table enjoying this tasty meal. -Mary Ann Morgan, Cedartown, Georgia Ingredients:
1 teaspoon caraway seeds |
1 teaspoon rubbed sage |
1-1/4 teaspoons salt, divided |
1/2 teaspoon pepper, divided |
1 boneless pork loin roast (3 to 4 pounds), trimmed |
1/2 teaspoon browning sauce, optional |
2 tablespoons cornstarch |
potato dumplings or mashed potatoes, optional |
Directions:
1. In a small bowl, combine caraway seeds, sage, 1 teaspoon salt and 1/4 teaspoon pepper; rub over roast. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 2 hours or until a meat thermometer reads 160°-170°. Remove roast from pan; keep warm. Pour pan drippings into a large measuring cup; add enough water to equals 2 cups. Pour into a small saucepan; add browning sauce if desired, 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. Yield: 6-8 servings.
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