Barbara Stytzer's roast pork6 Servings. Nutritional Informationcalories200kcalprotein4.8gfat4.7gcarbs28.1gfiber1.8gsugar1.7gsodium1932mgcholesterol1mgsaturates1.4gtrans fat0gunsaturated fat2.6gIngredients5 pounds pork loin rib end, back bone removedsalt and pepper to taste1 teaspoon caraway seeds1 teaspoon Worcestershire sauce1/2 teaspoon thyme1/2 teaspoon garlic powder1 teaspoon oil2 celery stalks chopped1 carrot chopped1 onion chopped1 cup dry white wine1 cup brown gravyDirectionsPlace pork roast in roasting pan.Sprinkle on salt, pepper, caraway seeds, worcestershire sauce, thyme and garlic powder.Pour oil in pan.Place chopped celery, carrot and onion around the roast.Place in 450° oven to brown on both sides, about 30 minutes total.Pour wine over the pork and add brown gravy to the pan.Cover with foil and bake at 315 to 350° for about 2 hours.Pierce roast with a fork.When juices run clear, it is done.Otherwise, continue cooking and test again.Pork should be well cooked, but not overcooked.Place roast on platter, strain gravy from the pan, skimming off fat.Category: Meats
Caliendo Cookbook