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August 2018
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Czech Inspired Pork Loin Roast w/ Roasted Carrots:

Roast pork is the national dish of the Czech Republic (and loved all over central Europe) and in honor of their beloved leader Vaclav Havel who died over the weekend I made a Czech inspired pork roast last night.  It is not the most traditional roast (which has caraway seeds as its main spice and served with sauerkraut and dumplings) this one is based on other variations I have seen with a wee bit of a twist.  Being a Czech boy, I really love this roast!  I miss my dad’s potato dumplings though (another topic for another day) [edit – potato dumplings recipe right here].

Roasted pork loin with carrots and mashed potatoes

I served it with Roasted carrots and smashed red potatoes and gravy!

  • 1 boneless pork loin roast (2-3 lbs.)
  • Swish of olive oil
  • 12 oz can of chicken stock
  • 2 tsp. Hungarian paprika
  • 2 tsp. Chili powder
  • 1 Tbls. Dried oregano
  • 3 bay leaves
  • Generous amount of salt and pepper
  • 2-3 carrots cut into sticks
  • 2 Tbls. of corn starch or more (with a little bit of water)

Preheat oven to 350d F.

With cooking twine, truss up the pork loin roast into a nice tight round cylinder if need be, season generously with salt and pepper.  Mix paprika, chili powder and oregano together and rub onto roast.  You can let sit for a while or proceed right away.

In a Dutch oven over medium high heat, add a little olive oil and seer all sides of the roast, about 2 minutes per side.  Remove roast and add chicken stock and bring to a boil scraping all the brown bits at the bottom of the pan let reduce slightly, 2 minutes.  Remove from heat add roast and carrots, place 2 bay leaves on top of the roast, add the other to the liquid.  I place it close to the carrots and I group the carrots together.  At this point you could add celery and other root veggies if you like, no harm done.

Cover and place in oven and cook for 1 hour.  Remove from oven, then remove roast to cutting board, then rest for 10 minutes.  Remove carrots with slotted spoon and cover to keep warm.  Bring juices to a boil on the stove top.  In a cup put cornstarch and just enough water to dissolve when stirred, when juices are boiling stir in corn starch and reduce heat.  Gravy should be thick enough, if not repeat with smaller amount of corn starch/water mixture.  I find that 2 tbls. per 1 pint of liquid is a perfect ratio for me, adjust amount if you like it thicker or thinner.

I like to cut the roast thicker adding an unhealthy amount of gravy over the potatoes and meat with spill over on the carrots as well!

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