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Caraway and garlic pork loin

This caraway and garlic pork loin is something I picked up from an OG in our Niagara wine industry. He mentioned it was to be eaten while drinking aromatic white wines with good acidity! I’m glad I took the recommendation and ran with it.

The caraway and garlic rub is dead easy to make, and it can be applied to most cuts of the pig. I smoked this loin low and slow, but the recipe works just as well grilled or roasted.

As mentioned above, this recipe pairs great with a bright, fruit forward white wine. Try a cool climate Riesling, Gruner Veltliner or Pinot Gris.

Caraway and garlic roasted pork loin

Serves 6

1, 6 bone pork rack or 4lb boneless pork loin

¼ cup red wine

¼ cup brown sugar

3 tbsp. salt

3 tbsp. toasted caraway seeds

2 tbsp. cracked black pepper

4 garlic cloves, minced

2 cups Bavarian mustard gravy

In a large bowl, whisk together wine, sugar, salt, caraway, pepper and garlic.

Rub the pork wrap, and allow to marinate overnight in the refrigerator.

Preheat your oven or smoker to 220 degrees Fahrenheit.

Transfer the roast to a roasting pan or smoker racks.

Roast in a preheated smoker or oven until an internal temperature of 150 degrees Fahrenheit is reached (this will take roughly 3-4 hours).

Once cooked allow to rest for 15-20 minutes before carving.

I like to serve this with mustard gravy, roasted potatoes or spatzel, and sauerkraut.

Bavarian mustard gravy

4 cups chicken or pork broth

¼ cup butter

¼ cup flour

½ cup Bavarian style mustard

Salt and white pepper to taste

Place a medium saucepot over medium heat, add in butter and melt.

Once the butter begins to bubble, whisk in flour, and cook for about 5-7 minutes or until your roux is dark brown. Be sure to stir constantly to avoid sticking.

Remove the pot from the heat and let cool for 5 minutes (this will allow your roux to cool slightly and will prevent any lumps from forming when you add your stock).

Next, whisk the stock into the flour mixture.

Return the pot to medium low heat and whisk constantly until the mixture reaches a simmer.

Finish by stirring through the mustard.

Season to taste with salt and pepper.

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