Pork loin is roasted in the oven with cabbage, potatoes and carrots for an easy and delicious family dinner.
Prep Time20 minutes
Cook Time1 hour30 minutes
Additional Time10 minutes
Total Time2 hours
4 teaspoons caraway seeds, divided
3 tablespoons olive oil, divided
1 onion, sliced
1 small cabbage, chopped
2 cloves garlic, minced
2 teaspoons salt
1 teaspoon ground black pepper
3 pounds boneless pork loin roast
2 cups chicken broth
2 tablespoons molasses
15 small red potatoes, halved
salt and pepper to taste
Preheat oven to 350 degrees.
Crush the caraway seeds in a blender or coffee grinder.
Heat 1 tablespoon of the oil in a skillet on medium. Saute the onion, carrots, bay leaves, 1 teaspoon of the crushed caraway seeds for 5 minutes. Put the vegetables in the bottom of a roasting pan.
Add 1 T oil, the cabbage and another 1 t. caraway seeds to the skillet. Saute for 5 minutes and add to the roasting pan.
Combine remaining caraway seeds, garlic, salt and pepper. Rub the pork roast with the mix. Then heat the rest of the olive oil and brown the pork roast on all sides. Put it on top of the vegetables in the roasting pan.
Add the broth and molasses to the skillet. Scrape the bottom of the skillet to deglaze it. Pour the liquid over the pork roast and vegetables. Season with salt and pepper to taste.
Roast uncovered in the oven for 45 minutes. Then stick the potatoes in around the roast and cook for another 45 minutes, uncovered.
Check the temperature with a meat thermometer and make sure the roast has reached at least 145 F. If not put it back in the oven a little longer.
Let rest for 10 minutes before slicing.
You can adapt this for a slow cooker by just putting it all (including the potatoes, if desired) in a slow cooker after you have browned everything and cooking for 6 hours on low.