CZECH ROAST PORK
Roast pork (veprova pecene) is a traditional Czech meal usually served on Sundays. Be sure to serve it with Knedliky - Czech Dumpling with Sauerkraut (Zeli) from this site, and a nice Czech pilsner. Don't skip the caraway or the beer. They make this dish what it is!
Provided by none
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 3h30m
Yield 8
Number Of Ingredients 11
Steps:
- In a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper. Rub over the pork roast, and let sit about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange the onions in the bottom of a large roasting pan. Pour in the beer. Place the roast, fat side down, on top of the onions. Cover the pan with foil.
- Roast 1 hour in the preheated oven. Remove foil, turn roast, and score the fat. Continue roasting 2 1/2 hours, or to a minimum internal temperature of 145 degrees F (63 degrees C). Remove from heat, reserving pan juices, and let sit about 20 minutes before slicing thinly.
- In a saucepan, bring the reserved pan juices to a boil. Mix in the butter and cornstarch to thicken, reduce heat, and simmer 5 to 10 minutes. Serve with the sliced pork.
Nutrition Facts : Calories 456.4 calories, Carbohydrate 7.4 g, Cholesterol 119.2 mg, Fat 33.2 g, Fiber 1.7 g, Protein 30.1 g, SaturatedFat 12.1 g, Sodium 1001.9 mg, Sugar 2 g
CZECH PORK WITH CARAWAY SEED
I found a recipe for Czech Pork on the Facebook group "From Our Czech Kitchens." It was originally in Czech, which I don't read, and even with the site's attempt at translation, I was still confused about quantities and ingredients. With Google translate and the comments, I was able write a recipe I thought would work. Both my husband, who has Czech ancestry, and I thought it was really good.
Provided by Ruth Ann Vokac @mansfieldra
Categories Pork
Number Of Ingredients 8
Steps:
- NOTE: Pork tenderloin (same as pork fillet) is the most tender part of the pig. If you use another cut of pork (loin, for example) you will need to cook it longer.
- Add 1 tablespoon oil to a Dutch oven (with a lid) and heat over medium heat. Add onions, turn heat to med low, and sauté until brown, about 10 minutes. Remove onions and set aside.
- Add another tablespoon oil and heat. Add the diced pork tenderloin and caraway seed and over med heat, sauté until the meat is nicely browned.
- Add the flour to the browned meat and continue to sauté for 2-3 more minutes. Add cooked onions back to the pot.
- Add the beef broth (my favorite is SAM'S beef bone broth that I buy at Walmart), salt and pepper. Stir well, turn to low-med, and cover with lid. Cook for about 50 minutes, stirring occasionally.
- Serve with rice or Czech dumplings. I like brown rice; see a foolproof cooking method here: https://www.justapinch.com/recipes/side/rice-side/brown-rice-cooking-method.html?r=1
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