Pork Loin with Caraway Crust

Pork Loin with Caraway Crust

15
DARLA 5

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

Ingredients 1 h 10 m {{adjustedServings}} servings 364 cals

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  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.
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Footnotes

  • Note
  • 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 15

  1. 16 Ratings

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Anora
5/14/2012

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!

NANA4EVER
11/9/2004

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.

gubby420
7/29/2012

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.