A simple but elegant roast loin of pork, dressed with an unusual crushed caraway seed, mustard, and herb coating. Serve with applesauce, if you like.
ACTIVE TIME: 10 MIN · TOTAL TIME: 2 HRS 40 MIN · MAKES: 10 MAIN-DISH SERVINGS
2 TABLESPOONS CARAWAY SEEDS,
RUSHED
1 TEASPOON SALT
1 TEASPOON DRY MUSTARD
½ TEASPOON DRIED THYME
½ TEASPOON DRIED OREGANO
1 TABLESPOON VEGETABLE OIL
1 BONE-IN PORK LOIN ROAST
(6 POUNDS), TRIMMED
3 TABLESPOONS ALL-PURPOSE FLOUR
1 Preheat oven to 325°F. In cup, combine caraway seeds, salt, dry mustard, thyme, oregano, and oil. Use to rub on fat side of roast.
2 Place roast, fat side up, on rack in large roasting pan (17" by 11½"). Roast until meat thermometer inserted in thickest part of roast (not touching bone) reaches 155°F, about 2 hours 30 minutes. Internal temperature of meat will rise to 160°F upon standing.
3 When roast is done, transfer to warm platter and let stand 15 minutes to set juices for easier carving.
EACH SERVING: ABOUT 334 CALORIES | 43G PROTEIN | 3G CARBOHYDRATE | 16G TOTAL FAT (5G SATURATED) | 119MG CHOLESTEROL | 310MG SODIUM