From the first bite, I knew this was a keeper. Think roast pork on rye — but without the bread — and a tiny schmear of Dijon, enough for flavor but not enough to bother those of us who aren’t big mustard fans. I made this a couple weeks ago and can’t wait to make it again; I’ll probably make it for New Year’s instead of ribs or a ham that lasts forever.

It’s easy, quick and a good way to eat more of the other white meat, which I should do but sometimes fall short of ideas. When pork loin is on sale for just a couple bucks a pound, as it was when I made this and will be again next week, it’s also a budget-friendly main course. There’s almost no waste in those boneless loin roasts. And yes, it’s good enough for company.

My roast was only 1 2/3 pounds, so I made about half the herb mixture. I rarely use a roasting pan except for turkeys, opting instead for a cooling rack which I spray and place over a rimmed baking sheet; I usually line the baking sheet with foil for easy cleanup. I roast almost everything this way, even 8-pound chickens. The roast is up high enough to not sit in fat or juices while it cooks and the hot air is able to reach every part of a roast for better cooking. And it’s just plain easier for me. Baking sheets and cooling racks are always at my fingertips, roasting pans not so much.

I love how this smells in the oven and the taste is even better. Keeper.

Herbed Pork Loin Roast

Adapted from Stop & Shop/Giant Food

1 TB caraway seeds
1 TB Dijon mustard
2 tsp water
1 tsp marjoram (dried)
1/2 tsp salt
1 pork loin roast, 3 to 3 1/2 pounds

Let the roast sit on the counter for about 30 minutes so it’s not ice cold going into the oven. Trim excess fat, leaving a little to keep the roast moist, although the low cooking temperature helps to keep it moist and juicy too.

Set a rack in the middle of the oven and preheat to 325F/165C/Gas 3.

Crush the caraway seeds in a mortar and pestle or by putting them into a sealable plastic bag and smashing them with the bottom of a spice jar or with a rolling pin.

In a small bowl, make a paste of the crushed seeds, mustard, water, marjoram and salt. Smear onto the pork roast.

Roast in a shallow pan [or by my method ~ ella] for 60 to 70 minutes, until reaching an internal temperature of 160F / 71C.

Let the roast rest, tented loosely with foil, for 10 minutes before slicing.

Serves 8

Ella’s Note: Like all seeds, caraway seeds will stay fresh much longer, a couple years, if stored in the freezer.

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