How to make it

  • Preheat oven to 350°.
  • Rub the pork all over with the caraway, salt, pepper and oil. Set aside and let come to room temperature (about 30 minutes).
  • Mix together the onions and carrots and place in the bottom of a roasting pan just large enough to comfortably fit the roast.
  • Pour the water, stock, white wine or beer into the pan.
  • Place the roast, fat side down, in the roasting pan on top of the vegetables.. Cover with foil and place in the oven.
  • Roast for 1 hour.
  • Remove the foil and turn the roast fat side up.
  • Cut diamond crosshatches in the fat, and place the roast, uncovered back in the oven.
  • Roast another 1 1/2 hours to 2 hours until the roast is done and well browned on the outside, or until a meat thermometer in the center of the roast reads 165°.
  • Remove the roast to a cutting board and let rest for about 20 minutes while you make the gravy. Cover with foil to keep warm.
  • Strain the pan juices and save the vegetables to serve with the roast. Add water, stock, wine or beer to the pan juices to make 2 cups.
  • Knead the flour and butter together with your fingers to make a doughy paste. Bring the pan juices to a simmer in a saucepan. Whisk small pieces of the butter-flour paste into the pan juices until they are thickened to your liking. Simmer 5-10 minutes.
  • Slice the roast thinly and serve with the gravy on the side.

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  • bondc 10 years ago
    I added this to the German group.
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