Seeded Pork Roast

Posted on September 25, 2011


I like to take it easy on Sundays when I can.  It doesn’t always work out that way, but armed with my trusty crock pot I can often pull it off.  There is just something amazing about coming home from church and smelling the delicious aroma of dinner nearly done.

Roast and potatoes are the ultimate in comfort food.

Yesterday I made a German inspired pork roast and I thought it turned out great.  I have been making a version like this for a while, but yesterday I threw out the old recipe and started from scratch.

4-5 lb Sirloin tip Pork roast

2 T. Fennel Seeds

2 T. Caraway Seeds

1 T. Cumin Seeds

1 T. Mustard Seeds

1 tsp. red pepper flakes

Sea salt and cracked pepper

2 heaping T. minced garlic

2 medium onions, slices

3 granny smith apples, peels and sliced thinly, or 1 quart home jarred apples (drained)

1/2 c. chicken broth

Combine all of the seeds and the pepper flakes.  Rinse your roast and pat dry with paper towels.  Cut slices in the roast.  Stuff the  slices with minced garlic.  Salt and pepper the roast all over.  Then, press the seed mixture into the roast on all sides.  It should look a bit like this.

Once you have found a place for all the seeds, let the roast rest while you heat 1/4 c. oil in a large skillet.  Once the pan is hot, using thongs, place the roast in the pan to brown.  Let each side brown for  a few minutes and then find a side to turn it to.  Here is a shot of the browned roast.

Meanwhile, place the sliced onions and apples in the bottom of the crock pot.  Give them a good stir.

Once the roast is browned on all sides, use thongs to transfer the roast to the crock pot.  Pour 1/2 c. chicken broth over everything and then place the lid on.  Cook on low for ten hours.

To serve, remove the meat and shred into large pieces with a fork.  Using a ladle, transfer the cooked apple/onion to a food processor or blender and puree until smooth.  Pour this “gravy” over the meat.

The meat was tender and flavorful, the seeds give it a remarkable flavor, and the apples give it a slight touch of sweetness.  I served it with roasted red potatoes (from our garden!), marinated garden tomatoes, and steamed broccoli and cauliflower.  If I throw some shredded cheese over the veggies along with salt and pepper, I find that my kids gobble them up with no fussing at all.  It is just an excellent pairing.