Roast pork loin

By admin
24 April 2013

Mouthwatering - a feast fit for a king

 Serves 6

Preparation time: 10 min

Marinating time: 2 hours

Cooking time: 1 hour 30 min

1 boneless pork loin

5 ml (1 t) garlic salt


2 ml (½ t) caraway seeds

30 ml (2 T) oil

6 carrots, chopped

3 potatoes, quartered

3 small onions, quartered

500 ml (2 c) beef stock

45 ml (3 T) flour

60 ml (¼ c) water

1 Preheat the oven to 180 °C.

2 Cut the pork loin in half.

3 In a small bowl mix the garlic salt, pepper, caraway seeds and oil and smear all over the meat.

4 Tie kitchen string around the meat to tighten it and give it a rounded shape. Cover and marinate in the fridge for 2 hours.

5 Put the carrots, potatoes and onions in a deep roasting pan and pour the stock over. Put the meat on top of the vegetables and cover with foil.

6 Roast in the oven for 1 hour. Remove the foil. Transfer the vegetables to a platter and keep warm.

7 Mix the flour and water, stir into the roasting pan and return to the oven for 30 minutes.

8 Allow the pork to rest, then carve and serve with the vegetables and sauce.

- Hope Malau

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