Roast Pork Loin with Cabbage and Carrots Recipe

Roast Pork Loin with Cabbage and Carrots Recipe

  • 4 teaspoons caraway seeds, crushed and divided
  • 2 cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 (3 pound) boneless pork loin roast
  • 3 tablespoons olive oil
  • 4 large carrots, peeled and cut into large chunks
  • 1 large onion, cut into large dice
  • 1/2 large head cabbage, cut into thick shreds
  • 2 bay leaves
  • 1 (12 fluid ounce) bottle Guinness or other dark beer
  • 3 tablespoons molasses
  • 1 cup beef broth
  1. Mix 3 teaspoons of the caraway seeds with the garlic, salt and pepper. Rub mixture all over pork roast.
  2. Adjust oven rack to center position, and heat oven to 350 degrees F (175 degrees C). Heat oil over medium-high heat in a large flame-proof roasting pan set over 2 burners. Add pork roast; cook until well browned on all sides, about 10 to 12 minutes. Remove pork to a platter, and add carrots, onions, cabbage and bay leaves to pan. Cook until vegetables are soft and golden brown, about 6 to 8 minutes. Meanwhile, mix beer, molasses, broth and remaining caraway seeds; add to roasting pan. Place pork roast on top of vegetables.
  3. Transfer pan to oven; bake until thickest part of the roast registers 150 degrees F (65 degrees C), about 60 to 75 minutes. Baste roast every 25 minutes. Remove roast from pan, and let rest 10 minutes. Slice, and serve with vegetables and broth alongside.
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