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Sunday, October 18, 2009

Czech Pork Roast Recipe


A good czech meal on Sundays will consist of roast pork or duck with a little dumplings, sauerkraut and a cold pilsner. Today was no exception as I prepared this meal with chateau bread dumplings and dilled cucumbers (instead of kraut). The recipe below is a snap to follow and one can use either center cut pork loin or a pork tenderloin. I opted to use pork tenderloin today since the store carried many different sized of tenderloin and only huge cuts of center cut loin which was more than our family needed. Keep in mind the tenderloin requires less cooking time due to being much more narrow compared to the wide center cut pork loin which will take anywhere between three to four hours to cook a four to five pound roast.

Czech Roast Pork - Veprova Pecene

3 lb pork tenderloin
1 teaspoon caraway
1/2 yellow onion, chopped
1 clove of garlic, minced
1 tablespoon olive oil
Salt
Pepper
Water

1. Preheat Oven to 325F.
2. In a side bowl, combine onion, garlic, oil and seasonings.
3. Rub marinade or topping on top of roast and place into roasting pan.
4. Add a cup of water to bottom of pan.
5. Cook for about two hours until pork is cooked through.
6. When done, remove meat from pan and reserve juices for pan gravy to top dumplings or mashed potatoes.

1 comment:

Sarah said...

I made this along with your dumplings last night. This turned out to be very tasty as well! I'm not really a fan of caraway seeds, but I was surprised to find that they flavored the pork just right for this meal. Delicious stuff! Thanks!!