VIENNESE-STYLE CARAWAY ROAST PORK

Viennese-Style Caraway Roast Pork image

Provided by Vickie Parks

Categories Pork

Time 40m

Number Of Ingredients 15

3 lb pork loin roast (or 2 1/2 pounds boneless pork tenderloin)
8 medium shallots, peeled and halved
12 to 15 clove garlic, peeled but left whole
1 to 1/2 qt low-sodium vegetable stock
8 large carrots, cut in half and then cut sliced into 2-inch strips
16 baby potatoes, halved
1 to 2 Tbsp sour cream (optional)
PASTE
3 Tbsp mineral salt (or sea salt)
2 clove garlic, finely chopped
2 Tbsp white pepper
1 1/2 tsp caraway seeds (whole)
1/2 medium lemon, zested
4 juniper berries
2 Tbsp pork drippings or vegetable oil

Steps:

1. Preheat oven to 375°C (200°C).
2. Using a pestle & mortar, crush together all of the paste ingredients, stirring a bit to be sure to combine all the ingredients. Rub the paste all over the outside surface of the pork roast. Place coated pork in roasting pan or large oven-proof cast iron skillet. Add the shallots and garlic, and place in oven to roast for 20 minutes.
3. Pour stock into the roasting pan, then add carrots, potatoes so they're surrounding the roast, and return roasting pan to oven to continue to roast another 75 to 90 minutes, basting with pan liquid every 20 minutes. If there's not enough liquid, add more broth or water to roasting pan. To test roast, pierce it with a fork. If only clear juices run through, the roast is done. If pink juices run out, return it to oven to continue roasting at 15-minute intervals until done .
4. Use a slotted spoon to remove all vegetables to a platter, and cover with foil to keep warm. Transfer roast to a serving platter, cover with foil, and let stand 20 minutes before slicing.
5. Strain pan liquid into a saucepan, removing large herb pieces and chunks. Heat liquid over medium heat for 15 minutes or until reduced and slightly thickened. Add sour cream (if using) to the liquid, and stir for 2 to 3 minutes or until heated through. Spoon sauce over pork and/or vegetables.