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viennese-style caraway roast pork

(2 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

Roasted pork has been a staple in Viennese cuisine for over a hundred years. It's an easy dish to prepare, and it's very flavorful which is what makes it a favorite of so many Austrian families. The garlic and caraway are a delectable combination that equally complements both the roast and vegetables. Traditionally served with dumplings or bread. OPTIONAL: Instead of using sour cream to thicken the sauce, some families prefer to pour a cup of their favorite dark beer over the pork during the last 15 minutes of roasting, as it adds a wonderful aroma and helps to thicken the sauce a bit

(2 ratings)
yield 4 to 6
prep time 15 Min
cook time 25 Min
method Roast

Ingredients For viennese-style caraway roast pork

  • 3 lb
    pork loin roast (or 2 1/2 pounds boneless pork tenderloin)
  • 8 md
    shallots, peeled and halved
  • 12 to 15 clove
    garlic, peeled but left whole
  • 1 to 1 1/2 qt
    low-sodium vegetable stock (or water)
  • 8 lg
    carrots, cut in half and then cut sliced into 2-inch strips
  • 16
    baby potatoes, halved
  • 1 to 2 Tbsp
    sour cream, optional
  • PASTE
  • 3 Tbsp
    mineral salt (or sea salt)
  • 2 clove
    garlic, finely chopped
  • 2 Tbsp
    white pepper
  • 1 1/2 tsp
    caraway seeds
  • 1/2 md
    lemon, zested
  • 4
    juniper berries
  • 2 Tbsp
    pork drippings or vegetable oil

How To Make viennese-style caraway roast pork

  • 1
    Preheat oven to 375°C (200°C).
  • 2
    Using a pestle & mortar, crush together all of the paste ingredients, stirring a bit to be sure to combine all the ingredients. Rub the paste all over the outside surface of the pork roast. Place coated pork in roasting pan or large oven-proof cast iron skillet. Add the shallots and garlic, and place in oven to roast for 20 minutes.
  • 3
    Pour stock into the roasting pan, then add carrots, potatoes so they're surrounding the roast, and return roasting pan to oven to continue to roast another 75 to 90 minutes, basting with pan liquid every 20 minutes. If there's not enough liquid, add more broth or water to roasting pan. To test roast, pierce it with a fork. If only clear juices run through, the roast is done. If pink juices run out, return it to oven to continue roasting at 15-minute intervals until done .
  • 4
    Use a slotted spoon to remove all vegetables to a platter, and cover with foil to keep warm. Transfer roast to a serving platter, cover with foil, and let stand 20 minutes before slicing.
  • 5
    Strain pan liquid into a saucepan, removing large herb pieces and chunks. Heat liquid over medium heat for 15 minutes or until reduced and slightly thickened. Add sour cream (if using) to the liquid, and stir for 2 to 3 minutes or until heated through. Spoon sauce over pork and/or vegetables.
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