Ukrainian Roast Pork Loin with Caraway Seeds
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Ingredients
| 1 | boneless pork loin (about 3 pounds), tied | | Salt and freshly ground black pepper, to taste | | 1-1/3 tbsp. | caraway seeds | | 2 cups | pearl onions | | 12 | md. size baking potatoes, peeled and quartered | | 1/3 cup | beef stock or | | canned broth | | 1/2 tsp. | sweet Hungarian paprika |
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Instructions
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.
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