A dry blend of caraway seeds, black pepper, salt and sage is rubbed over a boneless loin of pork for a succulent and delicious 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
This was really flavorful and super easy to make- my hubby really liked it and is looking forward to making sandwiches with the leftovers! - 05 Sep 2012
This recipe was so simple that I kept on passing it up - didn't seem much different than a lot of other roasts that I make. Well I was wrong - this gets 5 stars along with some of my other pork favorites! Made no changes other than to put the seasonings on the meat and wrapped the meat in plastic wrap for a few hours (I do that with a lot of my roasts if I have time so that the flavor seeps in). I also put slits into the roast and inserted slivers of garlic in the slits (which I always do with pork roasts - my preference). I decided to follow Vini's cooking directions exactly and my 3 lb. pork roast was cooked PERFECTLY!!! Just slightly pink - as it should be!! Soooooo moist. Also decided to make the gravy as Vini suggested rather than doing it my way which is work intensive and sometimes can be a disaster if you are cooking other things at the same time. Vini's gravy was EXCELLENT - Novice chefs will love his recipe for gravy - you can't go wrong! Since it was Columbus Day and everyone had to work except for me I made this roast and all the trimmings - mashed potatoes, sweet potatoes, Stove Top Pork Stuffing, Asian style green beans, the last of the summer tomatoes, and apple sauce. Well we feasted that night - and just like Thanksgiving - we enjoyed the leftovers the next night since the meat remained so moist! Thanks Vini! - 13 Oct 2004 (Review from Allrecipes US | Canada)