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My review
Vini's Pork Roast
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CARLOSA
"Succulent pork roast with savory seasonings. Serve with creamy garlic mashed potatoes and sweet honeyed carrots!"
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Ingredients
servings 400Original recipe yields 5 servings (6 to 7 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C).
- In a small bowl combine the caraway seeds, black pepper, salt and sage. Rub mixture all over the pork. Place pork into a shallow roasting pan and bake, uncovered until and internal temperature of 145 degrees F (63 degrees C) is reached, about 30 minutes per pound.
- Remove roast from pan, set aside and cover. Pour pan drippings into a measuring cup and add enough water to equal 2 cups. Pour into a small saucepan and stir in the browning sauce and cornstarch. Cook over low heat, stirring constantly, until mixture is smooth. Raise heat and bring to a boil. Cook until thickened. Serve alongside the pork roast.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 3539 Ratings
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Most helpful positive review
10/13/2004
This recipe was so simple that I kept on passing it up - didn't seem much different than a lot of other roasts that I make. Well I was wrong - this gets 5 stars along with some of my other pork...
Most helpful critical review
11/20/2008
i bought a pork shoulder butt roast (yeah i know that sounds like an oxymoron or whatever) at the grocery store and was just looking for some simple seasoning recipe that i could do quickly with...
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10/13/2004
This recipe was so simple that I kept on passing it up - didn't seem much different than a lot of other roasts that I make. Well I was wrong - this gets 5 stars along with some of my other pork...
9/6/2004
Vini, I don't know how you came up with this recipe... but we think it is most definitly 5 star. I had a 3.25 # roast and checked at 90 minutes, and it was to right temperature. We are cutting c...
10/22/2004
We thought this was excellent. I was running late and didn't make the gravy, but it was delicious without. I will definitely make this again (next time with the gravy). I also added some potatoe...
6/4/2000
I found this recipe a while back and have made it like this many times. My family loves it, and so have my guests. It always receives rave reviews and requests for the recipe.
8/23/2003
One of the best pork loins I've made. Save yourself an "outside" piece. The spices form a delicious crust which counterpoints the meat and is just fabulous. I followed the roasting instructio...
1/31/2002
Extremely,extermely salty.Besides that very good.Will try again with less salt.
3/11/2005
Too salty. Next time I will cut back on the salt and the cornstarch. The gravy needed something....maybe some garlic powder? Good recipe with some minor adjustments.
11/20/2008
i bought a pork shoulder butt roast (yeah i know that sounds like an oxymoron or whatever) at the grocery store and was just looking for some simple seasoning recipe that i could do quickly with...
9/21/2007
I loved this! I rated a 4 due to the salt. Next time, I will cut amount in half. But that just affected the trim of the roast. I almost skipped the gravy because I was so hungry & in a hurry but...