Vinny's Roast Pork

    1 hour 45 min

    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.

    47 people made this

    Serves: 6 

    • 1 (1.25kg) pork loin roast
    • 1 1/2 teaspoons caraway seed
    • 1 teaspoon freshly ground black pepper
    • 1 1/2 teaspoons salt
    • 1 1/2 teaspoons ground sage
    • 1/2 teaspoon soy sauce
    • 2 tablespoons cornflour

    Prep:10min  ›  Cook:1hr35min  ›  Ready in:1hr45min 

    1. Preheat oven to 160 C / Gas mark 3.
    2. 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.
    3. 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.

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    Reviews in English (42)


    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)