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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{ 3 comments… read them below or add one }
This looks completely yummy! Sounds like a great recipe for New Years. Do you think it would work on pork tenderloin or is that too lean?
I love the idea with the rack on the sheet. I do that for Trader Joe’s frozen Alsatian Tart – it makes getting it out of the oven so easy, too. I have a 1/2 sheet pan with a rack that fits perfectly, and doesn’t warp in high heat.
Caroline´s last blog ..September 11 | StoryCorps
Hi, Caroline! I was hoping somebody could use this recipe for New Year’s! I think a tenderloin would be fine. This picture shows you what my roast looked like before I slathered the herb mix all over it. I trimmed off almost all the fat and much of the silverskin, but not all. If you want to be certain, you could shield it with foil for the first 1/3 of your cooking time.
Ooh, Alsatian Tart sounds great. I’ve only bought blueberries from TJ’s frozen section and must take a closer look at things. And you’re right about getting it out of the oven, much easier. Good point!
I hope you and yours have a wonderful Holiday Season.
(btw, the pork sale starting tomorrow is at Giant, $2.99 per #, although the one in this post was from Safeway for even less. A rare savings at Safeway.)
I’ve made this twice now and it’s wonderful. I managed to get a pork roast just before the first snow struck and we ate off it for 3 days – yummy!
Thank you!
Caroline´s last blog ..September 11 | StoryCorps