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Categories:
caraway seed pork salt thyme paprika marjoram freshly ground pepper garlic unsalted butter vegetable oil yellow onion beef bouillon white wine
Viewed: 38 - Published at: 7 years agoIngredients
- 1 Tbsp. caraway seed
- 1 boned rolled loin of pork (preferably cut from shoulder end, about 3 lb.)
- coarse salt
- 1 tsp. dried thyme, crumbled
- 1 tsp. paprika
- 1/2 tsp. dried marjoram, crumbled
- freshly ground pepper
- 2 cloves garlic, finely minced
- 2 Tbsp. unsalted butter
- 1 Tbsp. vegetable oil
- 1 large yellow onion, chopped
- 1 3/4 c. beef bouillon
- 1/2 c. dry white wine
Method
- Toast caraway seed in dry small skillet over medium heat, stirring constantly, 2 minutes.
- Rub pork with coarse salt, thyme, paprika, marjoram and pepper.
- Make slits, about 3/4-inch deep and 2 inches apart, in surface of pork with a small sharp knife. Insert bits of minced garlic and the caraway seed into slits.
