Pork Loin with Caraway Crust Recipe - Allrecipes.com
Pork Loin with Caraway Crust Recipe
  • READY IN ABOUT hrs

Pork Loin with Caraway Crust

Recipe by  

"This roast smells so good in the oven, and is really great thinly sliced for sandwiches the next day."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). In a small bowl, mix together the caraway seed, salt, mustard powder, thyme, oregano and vegetable oil to make a paste.
  2. Place the roast in a roasting pan fat side up. Rub the spice mixture into the top and sides of the roast. Insert a meat thermometer into the roast, and place in the oven.
  3. Roast for about 1 hour, or until the internal temperature reaches 155 degrees F (67 degrees C). Remove from the oven and let rest for 15 minutes. The temperature will rise to 145 degrees F (63 degrees C). Slice and serve.
Kitchen-Friendly View

Footnotes

  • Caraway seeds may be crushed using a mortar and pestle, or ground in a spice grinder, clean coffee grinder or food processor.
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Reviews More Reviews

Most Helpful Positive Review
May 14, 2012

I thought this was amazing. I didn't have the Caraway seeds though, so had to sub...used half celery seed and half cumin seed. I also added a bit of garlic powder and some black pepper, and used EVOO rather than Veg. oil. And we used the charcoal grill: about half hour one side, flip, another half hour or so, check temp. We planned on having leftovers, but we ate it all right away. It was amazingly juicy and a ton of good flavor. Will be making this on a regular basis. I am going to buy caraway seeds today, so I will use it next time. I am sure it will be just as good!

 
Most Helpful Critical Review
May 10, 2006

This was ok I wasnt displeased it,it was just a bit boring. It did smell great cooking.

 

16 Ratings

Nov 09, 2004

This recipe was absolutely delicious! I put all the spices in my small food chopper & made gravy with the drippings, chicken broth & some flour thickening. No other spices needed except maybe a little pepper. I'll definitely make this one again - next time for company.

 
May 05, 2005

This recipe was incredibly good and very easy to prepare. Slicing it thinly for sandwiches the next day was a great idea. The caraway crust gave great flavor to the sandwiches; I just added a bit of horseradish/mayo dressing.

 
Feb 26, 2005

Excellent. I only took away one star because the cooking time was not enough. The inside was still raw. Other than that, it was good.

 
May 01, 2004

The whole family loved this recipe...the coating tasted great without overpowering the flavor of the pork. We had it with potato pancakes and apple sauce...YUM!

 
Jul 29, 2012

I made this with a 2# pork loin. I used the exact spice rub, but I rubbed the pork with olive oil and fresh ground black pepper, than rubbed the spices onto it, wrapped tightly with plastic wrap and kept in the fridge for about 3 hrs. before roasting. I roasted on a rack surrounded with red baby potatoes seasoned with rosemary, olive oil and salt and pepper. I followed the time and temp. and had a tender a juicy roast with perfectly baked potatoes for dinner. I recommend highly.

 
May 28, 2006

Nothing special but still a good recipe. I used the left over meat to make a wonderful sandwich.

 

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Nutrition

  • Calories
  • 364 kcal
  • 18%
  • Carbohydrates
  • 1.4 g
  • < 1%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 22.5 g
  • 35%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 37 g
  • 74%
  • Sodium
  • 467 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

DARLA
3 Followers 0 Saved Recipes
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