“When I lived in Chicago used to go to Cicero for a treat like this, served with steamed dumplings and mashed potatoes. Use the drippings to make an incredible gravy.” - by JFG
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Preheat oven to 325 degrees F (165 degrees C).
- Heat a roasting pan over medium high heat until hot. Rub the roast with the marjoram, salt and pepper. Brown all sides of the roast in the hot roasting pan. Sprinkle caraway seeds over all and pour in enough water to come halfway up the sides of the roast.
- Cover and place roast in the preheated oven. Bake for 1 1/2 hours, or until an internal temperature of 145 degrees F (63 degrees C) is reached, about 30 minutes per pound. Remove from oven and let sit for 10 minutes before carving.
Nutrition
Amount Per Serving (4 total)
- Calories
- 499 cal
- 25%
- Fat
- 37.4 g
- 58%
- Carbs
- 3 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (23)
Rate This Recipe
"I first let the spices "merry" for 24 hours. After browning the roast, I cook it using apple cider beer in the pressure cooker and served it with spatzle and cooked apples. Skim fat and reduce liquid..." See more for gravy. It's wonderful and is now my husband's favorite pork roast recipe. Jannette"
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