Ingredients
1 teaspoon caraway seeds1 teaspoon rubbed sage1-1/4 teaspoons salt, divided1/2 teaspoon pepper, divided1 boneless pork loin roast (3 to 4 pounds), trimmed1/2 teaspoon browning sauce, optional2 tablespoons cornstarchPotato dumplings or mashed potatoes, optional
Preparation
In a small bowl, combine caraway seeds, sage, 1 teaspoon salt and 1/4 teaspoon pepper; rub over roast. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 2 hours or until a thermometer reads 160°-170°. Remove roast from pan; keep warm. Pour pan drippings into a large measuring cup; add enough water to equals 2 cups. Pour into a small saucepan; add browning sauce if desired, cornstarch, and remaining salt and pepper. Stir until smooth. Bring to a boil; cook and stir until thickened and bubbly. Slice roast; serve with gravy and dumplings or potatoes if desired.
