Pork Roast with Caraway Seeds

In cup, mix caraway seeds, salad oil, dry mustard, thyme leaves, oregano leaves, and 1 teaspoon salt. Rub herb mixture over fat side of pork roast.

Place pork roast, fat-side up, in large roasting pan (about 17 by 11 inches). Insert meat thermometer into center of roast, being careful that pointed end does not touch bone. Roast in 325 degrees F. oven about 2 1/2 hours or until thermometer reaches 160 degrees F. (about 25 minutes per pound).

After pork has roasted 1 1/2 hours, prepare Minted Baby Carrots , Glazed Onions , and Stir-Fried Broccoli with Garlic . Keep warm.

When roast is done, place on warm large platter. Let roast stand 15 minutes for easier carving. Prepare gravy: Pour pan drippings through sieve into 4-cup measuring cup (set pan aside); let stand a few seconds, until fat separates from meat juices. Return 2 tablespoons fat from drippings to roasting pan; skim off and discard any remaining fat from drippings. Add water to meat juices in cup to make 2 1/2 cups.

Into fat in roasting pan over low heat, stir flour until blended; gradually stir in meat-juice mixture and bouillon and cook, stirring, until gravy boils and thickens slightly and brown bits are loosened from pan.

Arrange carrots, onions, and broccoli around roast on platter. Serve roast with gravy.

Nutrition information given is for one serving of roast with gravy.