In a small bowl combine the caraway seeds, black pepper, salt and sage. Rub mixture all over the pork. Place pork into a shallow roasting tin and bake, uncovered until and internal temperature of 70 C is reached, about 30 minutes per 500g.
Remove roast from pan, set aside and cover. Pour pork dripping into a measuring jug and add enough water to equal 500ml. Pour into a small saucepan and stir in the soy sauce and cornflour. Cook over low heat, stirring constantly, until mixture is smooth. Raise heat and bring to the boil. Cook until thickened. Serve alongside the pork roast.
I am missing Britain, I just got back from my first trip and I wanted to try a new pork roast recipe and something British as well. So here I am on All Recipes UK.
I was a little dubious of the combination of caraway and sage since I'm not a huge fan of either but this turned out delicious. I'll definitely have to make this again.
The flavor of the roast was fantastic and the gravy turned out delicious. I served this up with a side of brussel sprouts and yorkies and we practically licked the plates. I'll definitely be making this simple and fabulous recipe again. - 11 Feb 2012