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 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.
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
ROAST PORK LOIN WITH CABBAGE AND CARROTS
Caraway-seasoned and browned pork loin roasted with vegetables and beer is a wonderful winter meal.
Provided by Allrecipes Member
Time 1h55m
Yield 6
Number Of Ingredients 13
Steps:
- Mix 3 teaspoons of the caraway seeds with the garlic, salt and pepper. Rub mixture all over pork roast.
- Adjust oven rack to center position, and heat oven to 350 degrees F (175 degrees C). Heat oil over medium-high heat in a large flame-proof roasting pan set over 2 burners. Add pork roast; cook until well browned on all sides, about 10 to 12 minutes. Remove pork to a platter, and add carrots, onions, cabbage and bay leaves to pan. Cook until vegetables are soft and golden brown, about 6 to 8 minutes. Meanwhile, mix beer, molasses, broth and remaining caraway seeds; add to roasting pan. Place pork roast on top of vegetables.
- Transfer pan to oven; bake until thickest part of the roast registers 150 degrees F (65 degrees C), about 60 to 75 minutes. Baste roast every 25 minutes. Remove roast from pan, and let rest 10 minutes. Slice, and serve with vegetables and broth alongside.
Nutrition Facts : Calories 513.5 calories, Carbohydrate 24 g, Cholesterol 110.5 mg, Fat 27.1 g, Fiber 5 g, Protein 39.6 g, SaturatedFat 8.3 g, Sodium 1044.5 mg, Sugar 12.2 g
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 :
PORK CHOPS WITH CARAWAY CABBAGE
Pork and cabbage naturally bring out the best flavors in each other. Each fall, my family request this hearty skillet supper.-David Frame, Waxahachie, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, brown pork chops in oil; drain. Sprinkle with pepper; remove and keep warm. , In same skillet, saute onion in butter for 1-2 minutes or until tender. Add the cabbage, garlic, vinegar, caraway and salt; cook, stirring occasionally, until cabbage wilts. Add chops to the skillet. Cover and simmer for 15-17 minutes or until meat is tender. Serve immediately.
Nutrition Facts :
SLOW-ROASTED PORK WITH CABBAGE, CARROTS AND CARAWAY
Make and share this Slow-Roasted Pork With Cabbage, Carrots and Caraway recipe from Food.com.
Provided by Boomette
Categories Pork
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 325°F In a large dutch oven, heat 1 tablespoon extra virgin olive oil over medium heat.
- Pat dry the pork shoulder and season with salt and pepper; add to the pot and cook, turning occasionally, until browned, about 12 minutes.
- Cover and roast in the oven until fork-tender, about 3 hours. Transfer to a cutting board and let rest for 10 minutes before shredding the pork. Pour off and discard the fat from the pot.
- Add the cabbage and carrots. Cover and cook over medium-high heat, stirring occasionally, until the cabbage is wilted, 8 to 10 minutes. Season with salt and pepper and serve with the pork. Sprinkle caraway seeds on the vegetables; serve with grainy mustard.
Nutrition Facts : Calories 1120.1, Fat 84.1, SaturatedFat 28.4, Cholesterol 282.1, Sodium 353.3, Carbohydrate 19.5, Fiber 7.8, Sugar 10.2, Protein 70
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