This roast smells so good in the oven, and is really great thinly sliced for sandwiches the next day.
INGREDIENTS (for 6 servings):
- 2 tablespoons caraway seed, crushed
- 1 teaspoon salt
- 1 teaspoon mustard powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 tablespoon vegetable oil
- 3 pounds boneless pork loin roast
Preheat the oven to 325 degrees F (165 degrees C). In a small bowl, mix together the caraway seed, salt, mustard powder, thyme, oregano and vegetable oil to make a paste.
Place the roast in a roasting pan fat side up. Rub the spice mixture into the top and sides of the roast. Insert a meat thermometer into the roast, and place in the oven.
Roast for about 1 hour, or until the internal temperature reaches 155 degrees F (67 degrees C). Remove from the oven and let rest for 15 minutes. The temperature will rise to 160 degrees F (70 degrees C). Slice and serve.
Caraway seeds may be crushed using a mortar and pestle, or ground in a spice grinder, clean coffee grinder or food processor.