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Pork Loin Roast – Czech Style

This is a simple but absolutely wonderful pork roast for a cool fall or winter day, no wonder why it’s the national meal of the Czech Republic!

I have made a Czech inspired pork roast before but this is much more traditional way of making it.

Again the measurements are more of a suggestion then an absolute depending on the size of the pork loin roast and personal taste.

  • 2 ½-3 lb pork loin roast
  • 2 tsp. kosher salt
  • 1 tsp. fresh cracked pepper
  • 2 tsp. Hungarian paprika
  • 1-2 tsp. caraway seeds
  • 1 onion quartered
  • 2 cloves of garlic crushed and diced
  • 3 carrots cut into sticks
  • 1 can (12 oz.) chicken stock
  • 6 oz light to amber beer*

Rub the pork roast with the salt, pepper, paprika, and caraway seeds, place in a Dutch oven or roasting pan. Add the onions, garlic, carrots, stock and beer, cover and place in an oven that has been pre-heated to 350° F. Cook for 1 ½ hours.

Pull roast out and let rest for 10-15 minutes before slicing, in the mean time remove the carrots and onions from the left over juices and make gravy with it, so I don’t have to go through writing out how to make gravy, I have made a standard post about it here. You can eat the carrots but they will be supper dupper soft, I sometimes have them this way or I roast some carrots separately so they still have a bit of a bit to them. Discard the carrots, if not eating, garlic and onion, their main job was to flavor the juice for the gravy and be an aromatic for the roast.

Slice between ¼ and a ½ inch thick, serve with mashed potatoes, potato dumplings, roasted carrots or other veggies, and/or sour kraut and drizzle gravy over and a good Czech Pilsner on the side.

* Note on the beer: Use what’s on hand, light lagers works the best such as a Pilsner or a German Helles or a nice malty amber/red ale but nothing with a strong out front hoppiness. Avoid a supper dark, assertive beer such as a stout or a porter, this will overwhelm the delicate pork. I used a Rush River Amber this time.

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