Roast Loin of Pork With Caraway, Lemon and Garlic

Name: Roast Loin of Pork With Caraway, Lemon and Garlic
Total time: 1 h 45 min
Yield: 6 servings
Ingredients: 1 6-chop loin of pork on the bone (about 5 1/2 pounds), rind scored and bone cracked so that chops cut off easily; 2 cloves garlic, peeled; 1 teaspoon kosher or Maldon salt, more as needed; 1/8 teaspoon ground cloves; 1/2 teaspoon caraway seeds; 1 tablespoon lemon juice; 1 teaspoon hot chili oil or olive oil; Freshly ground black pepper; 2 bay leaves; 1 tablespoon olive oil; 1 onion, sliced into about 6 disks; 6 small eating apples

By Nigella Lawson

Total Time: 1 hour 45 minutes
Rating: 4(260)
Comments: Read comments

This recipe is a wonderful addition to a celebratory feast, or a weekend winter meal. Some advice if you can't find a loin on the bone: Buy a boneless rolled pork loin and stab it in several places with a knife, then push small amounts of the spice paste into the meat. Smear the rest all over. The aroma of caraway and clove sweetly permeates the meat alongside the sweet-sharpness of the garlic and the out-and-out sharpness of the lemon. The result is robust without being heavy, and the apples roasted alongside the pork provide a juicy edge and a beautiful accompaniment.

Featured in: A Feast for Two Seasons

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Ingredients

Yield:6 servings

16-chop loin of pork on the bone (about 5½ pounds), rind scored and bone cracked so that chops cut off easily
2cloves garlic, peeled
1teaspoon kosher or Maldon salt, more as needed
⅛teaspoon ground cloves
½teaspoon caraway seeds
1tablespoon lemon juice
1teaspoon hot chili oil or olive oil
Freshly ground black pepper
2bay leaves
1tablespoon olive oil
1onion, sliced into about 6 disks
6small eating apples

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Preparation

Step 1
Heat oven to 425 degrees. Set pork aside at room temperature. Using a mortar and pestle, crush garlic with 1 teaspoon salt to make a paste. Add (but do not crush) cloves, caraway, lemon juice, chili oil and black pepper to taste. Crumble in bay leaves, and mix well.
Step 2
Place pork loin rind-side down; there will be a groove running along its length where chops join with bone. Rub spiced garlic paste into groove. Rub any extra paste around pork, leaving rind dry. Coat bottom of a roasting pan with 1 tablespoon olive oil, and place onion disks in an overlapping line down length of pan. Place pork rind-side up on onion, and sprinkle lightly with salt.
Step 3
Roast pork for 1½ hours. After 45 minutes of roasting, score apples around circumference, and if necessary, trim bottoms so they sit upright without wobbling. Arrange apples in roasting pan, and continue to cook everything together for 45 minutes.
Step 4
To serve, remove pan from heat and allow to rest for 10 minutes. Transfer pork to a carving board, and slice into chops. Serve each chop with a baked apple.

Ratings

4 out of 5

260 user ratings

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Comments

Mary E. Prisco4 years ago

Delicious with recipe adjustments. At the advice of my butcher, I used a bone-in roast but without the rind (too costly and too fatty). Doubled the quantity of spices. Layered whole bay leaves over the onion, under the roast. Doubled the apples. After 30 min, lowered the temp from 425 to 375 and roasted for 30 min. Served the caramelized onions & apples on top of the slice of roast. Deglazed the roasting pan with wine to save the incredibly concentrated flavors that otherwise would be discarded

@wongbd3 years ago

You don't need to/shouldn't cook a roast at 425F for 90 minutes. I am almost sure this recipe should have a "turn the oven down to 325F after the rind is brown," that is missing, so the roast is not overcooked and dry. Before making this I encourage you to check other NYT pork loin roast recipes for temperatures and cooktimes to compare. Using a meat thermometer and standard internal temperatures is always best. Re the apples: I was skeptical but they turned out quite nice. Good luck!

B7 years ago

Delicious and easy! Next time I think I'll up the spices a bit; the flavor was quite subtle.

HanTran1 month ago

INCREDIBLE! I used thick cut bone in pork chops instead of a roast. I did all the seasoning from this recipe with cooking techniques from Melissa's Porchetta Pork Chops. Butterflied the chops and stuffed with this wonderful spiced garlic mixture to which I added a tablespoon of EVOO. Browned first in cast iron skillet, removed and then placed the onions down, then chops back on top and the last of the garlic mixture over the chops. Into Melissa's 350 oven for about 10 minutes. Best dish ever!

judys1 year ago

This is really nice, but I had a small boneless pork loin so had to adjust a bit. Read the comments and roasted at 375 for about 40 minutes. Pork came out juicy and delicious. I didn’t add the apples because I made stuffed baked apples on the side, and sautéed collard greens from the garden. Wonderful fall dinner!

leesat12 years ago

I agree that temp should be lowered after 30 minutes to 325 deg.

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