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My review
Czech Roast Pork
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"Roast pork (veprova pecene) is a traditional Czech meal usually served on Sundays. Be sure to serve it with Knedliky - Czech Dumpling with Sauerkraut (Zeli) from this site, and a nice Czech pilsner. Don't skip the caraway or the beer. They make this dish what it is!"
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Ingredients
3 h 30 m servings 456 calsOriginal recipe yields 8 servings
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Directions
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- In a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper. Rub over the pork roast, and let sit about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange the onions in the bottom of a large roasting pan. Pour in the beer. Place the roast, fat side down, on top of the onions. Cover the pan with foil.
- Roast 1 hour in the preheated oven. Remove foil, turn roast, and score the fat. Continue roasting 2 1/2 hours, or to a minimum internal temperature of 145 degrees F (63 degrees C). Remove from heat, reserving pan juices, and let sit about 20 minutes before slicing thinly.
- In a saucepan, bring the reserved pan juices to a boil. Mix in the butter and cornstarch to thicken, reduce heat, and simmer 5 to 10 minutes. Serve with the sliced pork.
Nutrition Facts
Per Serving: 456 calories; 33.2 g fat; 7.4 g carbohydrates; 30.1 g protein; 119 mg cholesterol; 1002 mg sodium. Full nutrition
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Reviews
Read all reviews 142184 Ratings
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Most helpful positive review
3/16/2009
I'm a huge fan of roast pork, and this is really, really good. I followed the recipe as it was. The technique of roasting it covered, then turning, scoring the fat and roasting UNCOVERED (whi...
Most helpful critical review
3/10/2006
Okay, so I am a czech cook. This is a traditional czech meal; however, do NOT use a traditional Czech beer in this or the sauce will come out bitter tasting. There is no need for the onions, j...
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3/10/2006
Okay, so I am a czech cook. This is a traditional czech meal; however, do NOT use a traditional Czech beer in this or the sauce will come out bitter tasting. There is no need for the onions, j...
3/16/2009
I'm a huge fan of roast pork, and this is really, really good. I followed the recipe as it was. The technique of roasting it covered, then turning, scoring the fat and roasting UNCOVERED (whi...
5/21/2008
10 stars! I didn't have any beer (for once) so I used beef broth instead. I would recommend cutting back on the salt, if using beef broth, because the gravy was really salty. But DELICIOUS! The ...
11/22/2009
Delicious recipe! I made it for a Sunday dinner for company tonight and it was DIVINE! Only thing I did differently was add a whole can of beer, added carrots and two stalks of celery to the b...
1/2/2009
This is an outstanding recipe! I chose to make it in my Nesco 6 quart roasting oven. Because of this the cooking time changed a little. I started it at around 250 degrees. Flipped it over aft...
5/1/2005
OMG!!! This recipe is to die for! The infussion of caraway and garlic into the gravy really highlight the pork. PLEASE PLEASE PLEASE make this recipe.
9/29/2009
This was great! I put it in my crock-pot for the whole day and it was perfect. I skimped a bit on the caraway, as I'm not the biggest caraway fan, but could've used it all (crock-potting can som...
9/17/2005
Oh my gosh does this meal top the list!!!! I am czech and always enjoyed when my mom would make pork roast and dumplings. Everything about this meal is comfort food. Would you happen to have th...