Roast Pork

1:20 pm on 5 October 2013

(pecene veprove maso)


  • 2kg pork loin (whole and uncut with bone)
  • 2 onions
  • 3 cloves of garlic
  • 1 tbsp. salt
  • 2 tbsp.  crushed caraway seeds
  • a little black pepper
  • 4 tbsps.  oil


Spread meat with paste consisting of salt, caraway seeds , pepper, crushed garlic and oil paste. If time permits leave meat in fridge overnight. Fry meat on all sides. Slice onions and fry them in baking dish until browned. Add 100ml water and meat with all juices.

Cover and bake for 90 minutes on 180 degrees celsius, check and add more water if needed.

Uncover and bake for a further 90 minutes. Add more water if required. Finished meat should be very tender and juicy. Remove meat and add water to remaining juices then cook for 5 minutes to make tasty sauce.

Serve with dumplings and sauerkraut or sweet and sour cabbage.

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