Vini's Pork Roast

Vini's Pork Roast

34
CARLOSA 0

"Succulent pork roast with savory seasonings. Serve with creamy garlic mashed potatoes and sweet honeyed carrots!"
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Ingredients

servings 400 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 400 kcal
  • 20%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 28.4 g
  • 57%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 734 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

34
  1. 38 Ratings

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Most helpful positive review

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

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...

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...

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...

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...

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.

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...

Extremely,extermely salty.Besides that very good.Will try again with less salt.

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.

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...

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...