My husband and I both enjoy cooking. We like sampling and discovering new and different foods from all areas of the world.
Shopping at Costco
My husband and I were shopping in our large warehouse store called Costco recently, and they had some attractive pork sirloin tip roasts in the case. The meat looked very lean, and the price was excellent, so we decided to take some home with us.
Like everything in these warehouse stores, the quantities are generous. Sealed in plastic packaging, it turned out to be four roasts. In this original recipe that I created, I only used one of them, and the other three are now in our freezer.
I had no idea what I would be doing with this pork sirloin at first, so I returned to memories of my mother cooking delicious pork roasts with onion, garlic, and caraway seed. That makes for a great flavor combination using those ingredients plus salt and pepper.
Since this particular cut of meat is leaner than most, I knew that it would need juices surrounding it and probably a long and slow cooking time. So armed with that in mind, I looked in our refrigerator and pantry and concocted the following recipe.
|Prep time||Cook time||Ready in||Yields|
2 hours 15 min
Serves seven people four ounces of pork
- 1 3/4 pounds pork sirloin tip roast
- 1 small head cabbage, sliced into 3/4 to 1 inch slices
- 1 large sweet onion, thinly sliced
- 3 large zucchini, thinly sliced
- 3 large carrots, shredded
- 1 large gala apple, or one of your choice, sliced
- 1 cup fresh parsley
- 2 teaspoons salt, or to taste
- 1/2 teaspoon freshly ground pepper, or to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons caraway seeds
- nonstick cooking spray
Prepping the Pork
After removing the pork from the packaging, I washed it under running water and patted it dry using paper towels.
Using a sharp knife, remove most of the visible silver skin, a tough membrane that is white in appearance. Once getting it started on one end, it is easy to pull it up and continue to run the knife up against it pulling it away from the meat in a sawing motion.
Reasons to remove the silver skin are twofold. The skin can shrink during the cooking process and cause the meat to buckle and not stay flat. Herbs and spices get infused into the pork, flavoring it better than if it stays on top of this tough membrane.
Next, using a sharp knife, I cut the roast opening it up to make a greater surface area but kept the roast intact. I tried to get it as even as I could.
After pounding the roast to tenderize it, the next step was to sprinkle salt and pepper plus garlic powder over the surface of both sides of the roast. Setting the meat aside, I next prepared the vegetables for this recipe.
This shows how to remove silver skin from pork tenderloin but it can be applied to any other cut of meat as well.
- Prepare and season the pork per the instructions above.
- Spray a large rectangular oven-proof pan with cooking spray.
- Place the sliced cabbage evenly in the bottom of the pan.
- Layer the sliced onions evenly over the cabbage.
- Season each layer with a small amount of salt and pepper. Use a light hand as you apply it as you do not want this vegetable medley to become too salty. Also, sprinkle some of the caraway seeds every couple of layers to distribute them throughout the dish. This method helps to build a depth of flavor in the eventual outcome of this dish.
- Next, add the shredded carrots.
- Layer the apple slices over the carrots. I choose to keep the skin on the apples for added nutrients and fiber. The apples lend a slight natural sweetness to this dish. Apples and pork are often a good marriage of flavors.
- Evenly spread the fresh parsley over the dish. Usually, I use flat Italian parsley in my recipes but had this curly parsley growing in my garden, so I used it instead.
- Place the seasoned pork over the parsley. Liberally sprinkle the rest of the caraway seeds and paprika over the top of the pork.
- Tightly seal the pan with aluminum foil and put it into a preheated oven at 325 degrees Fahrenheit. These vegetables that bake in a slow oven will draw juices and keep everything moist. No added liquid is necessary. After one hour, flip the meat over and spoon some of the juices and a few vegetables over the top. The pork should be fork-tender and ready to eat after cooking another 45 to 60 minutes, depending upon your oven.
Vegetable Medley with Pork and Caraway Seed
When the meat was fork-tender, I took it out of the baking pan and put it on a plate, as shown below. After a few minutes of resting time, it got sliced and served over a mound of the vegetables with a side dish of some horseradish mashed potatoes. This original recipe turned out to be delicious.
You can easily adjust the elements of this dish to suit your taste. Enjoy!
Please rate this recipe. Thanks!
Value of Using Caraway Seeds
Caraway seeds are not only high in fiber, helping bowels to stay regular and preventing cancers in the colon but are full of healthful vitamins and minerals plus antioxidants for good measure.
Does eating cabbage make you gassy? The caraway seeds help treat flatulence as well as problems of indigestion. It is often paired with dishes containing sauerkraut or cabbage and is also in products like bread, cakes, and even cheese and sausage.
Calories are low, coming in at five calories for 3/4 of a teaspoon. It can freshen breath and is in some mouthwash preparations as well as some lotions and soaps. It is a very versatile seed!
You can read much more about this flavorful seed by accessing the links below.
References Regarding Caraway Seeds
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2013 Peggy Woods
Comments are welcomed.
Peggy Woods (author) from Houston, Texas on November 01, 2018:
It is interesting that you do not have access to caraway seeds in your area. While they may look similar to cumin seeds, caraway has a distinctively different flavor. Both are good.
Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on October 31, 2018:
A very interesting medley of ingredients. We do not get caraway here. It looks a lot similar to cumin since both belong to the same family. Thanks for sharing.
Peggy Woods (author) from Houston, Texas on August 25, 2018:
Yes, it would be easy to swap out and use other vegetables according to what is readily available or what is preferred.
Ethel Smith from Kingston-Upon-Hull on August 25, 2018:
Sounds an easy and tasty recipe Peggy. One that can be varied to suit seasonal vegetables too
Peggy Woods (author) from Houston, Texas on December 13, 2017:
I agree that pork and caraway seeds are a good match. Making little slits (cuts) into the meat and inserting slices of garlic cloves is also good. My mother often did that with pork roasts.
Patricia Scott from North Central Florida on December 12, 2017:
O yum....caraway seeds and pork are a twosome that is marvelous every time. I elderly woman at our church made a pork roast cooked with caraway seeds once and I was hooked. She did not have all of the goodies in it that your recipe shows so I will be giving yours a try. It is early morning and I have not had breakfast and I am drooling. Angels are on the way this morning ps
Peggy Woods (author) from Houston, Texas on August 17, 2016:
Thanks for sharing my recipe with your son. Hope he likes it. It would be hard for me to totally give up eating meat...especially pork. Kudos to you for doing it!
Audrey Hunt from Idyllwild Ca. on August 10, 2016:
Before I became a full fledged vegetarian I couldn't resist pork. I grew up on my mothers pork chops. Your recipe is magnificent! I'm passing it on to my son (a great cook) and he will love it.
I have to say, your photos leave my mouth-watering. I almost want to go back to eating meat. Will do some sharing and thanks Peggy!
Peggy Woods (author) from Houston, Texas on July 20, 2015:
Pork is such a versatile meat in that it can be cooked in so many different ways. Glad you liked the sound of this recipe which I created out of things I happened to have on hand. It sounds as though you might be vegetarian now from your comment.
Deb Hirt from Stillwater, OK on July 19, 2015:
When I ate meat, pork was my weakness. You sure created a winner here, especially with the apple, which truly enhances the remaining flavors. You've done will with this one, and one day I might have some folks over and try a sliver or two.
Peggy Woods (author) from Houston, Texas on May 20, 2015:
Most pork is actually quite easy to cook. This was an experiment of mine that turned out tasting great with all of the vegetables, etc. Glad you like the sound of it.
Suzanne Day from Melbourne, Victoria, Australia on May 19, 2015:
This is a very useful recipe for me. I'm hopeless at cooking pork and have never mastered it. It doesn't look all that hard now! Voted up, useful and pinned to my recipes board - thank you so much for educating me on how to cook pork properly!
Peggy Woods (author) from Houston, Texas on March 15, 2015:
Glad you liked all the photos of the preparation for this meal. Pork and Caraway Seed always make for a flavorful combination!
poetryman6969 on March 15, 2015:
Good presentation. You even make the preparations look good.
Peggy Woods (author) from Houston, Texas on February 17, 2015:
So glad you liked the sound of this recipe. A scratch and sniff component would be wonderful! Ha! This did have wonderful flavors. Hope you give it a try.
Natasa Shepherd on February 17, 2015:
I was really itching to click on your article below this one about an apple dessert. But I am trying to diet and I figured I might as well get a new recipe that I AM allowed to use so I begrudgingly clicked on the vegetable medley option. And now that I've read it I honestly forgot all about the apple something or another. It has made me hungry and wanting to try this out! I wish there was a "scratch and sniff" widget that could be added to recipe articles! It looks wonderful!
Peggy Woods (author) from Houston, Texas on February 06, 2015:
Greetings How to - Answers,
I am glad you liked the step by step photos as well as the recipe. Thanks for the rating and the share. :)
L M Reid from Ireland on February 06, 2015:
What a great way to cook and serve pork. It really does look delicious. I love your easy step by step guide too with all your photos, it makes this recipe very easy to follow.
Voted up, 5 stars and shared
Peggy Woods (author) from Houston, Texas on January 22, 2015:
Glad you liked the sound of this recipe and the ease of preparation. Enjoy!
peachy from Home Sweet Home on January 21, 2015:
gosh, this dish looks super easy and delicious, I must try it one day, voted up
Peggy Woods (author) from Houston, Texas on August 12, 2014:
Horseradish mashed potatoes are wonderful! My hubby just uses the jarred variety and does it to taste. Add a little bit at a time and taste along the way until you get it right. Hope you have made them by now and enjoyed them. :)
Dale Anderson from The High Seas on August 08, 2014:
HOW have I never thought of horseradish mashed potatoes???!?!?!?!?!? Guess what I'm making tomorrow? 5 Stars!
Peggy Woods (author) from Houston, Texas on August 07, 2014:
Those are really good pork roasts from Costco. They would be perfect to cook in a slow cooker such as you did especially after first browning them. Thanks for your votes.
Peg Cole from North Dallas, Texas on August 07, 2014:
Hi Peggy, I picked up a four pack of these pork roasts at Costco, too, and have cooked two of them in the crock pot, after browning them in a shallow pan first. I like the recipe you've shared here and it really sounds like a winner. The veggies really give it a nice touch. Voted up, useful and interesting.
Peggy Woods (author) from Houston, Texas on July 25, 2014:
Oh you lucky girl to have most of those ingredients growing in your own garden! Hope you enjoy this recipe as much as we did!
Deborah Neyens from Iowa on July 24, 2014:
I have most of this stuff in my garden right now, and I love pork (I actually prefer it to beef). I'm sure I will be trying this out sometime soon. Thanks for sharing your recipe and great cooking tips.
Peggy Woods (author) from Houston, Texas on July 22, 2014:
Yes, this would be an easy enough meal to cook for a weeknight meal. Enjoy and thanks for your comment.
ologsinquito from USA on July 22, 2014:
This looks delicious and it looks easy enough to make for a weeknight dinner.
Peggy Woods (author) from Houston, Texas on June 30, 2014:
Glad you liked the accompanying photos along with the instructions as to how to make this dish. Thanks for your comment.
Rebecca Mealey from Northeastern Georgia, USA on June 30, 2014:
This looks like an exceptionally tasty dish, and you did a group job presenting it with your photos. Thanks!
Peggy Woods (author) from Houston, Texas on June 30, 2014:
Thanks Au fait for the pin and share. Cooking for one can be a challenge. I always admired my grandmother who cooked good balanced meals for herself well into her 80's.
C E Clark from North Texas on June 30, 2014:
This always looks so delicious. I don't do a lot of cooking anymore because there's only me to cook for, but this really does look so yummy and easy to make too. Going to pin this delicious recipe to Awesome HubPages and share again with my followers.
Peggy Woods (author) from Houston, Texas on June 22, 2014:
Hope you enjoy it as much as we did. The flavors are really good! :))
torrilynn on June 22, 2014:
A nice recipe that you have here. Will try soon enough. Thank you. Voted up.
Peggy Woods (author) from Houston, Texas on June 04, 2014:
So glad you liked the sound of this recipe. Hope you enjoy it when you give it a try. ☺
Michelle Liew from Singapore on June 04, 2014:
A healthy and delicious meal-my kind! Thanks for sharing!
Peggy Woods (author) from Houston, Texas on March 24, 2014:
This is not the typical pork roast recipe. They can be simply roasted in an oven and are so good. My mother used to make slits in the meat & insert slivers of garlic, salt & pepper the outside of the roast & also sprinkle some caraway seeds over it. Yum! Thanks for the pin.
Sheila Brown from Southern Oklahoma on March 09, 2014:
This sounds delicious! I hate to admit this, but I have never cooked a pork roast before. I'm not sure why! Pinning this to try! :)
Peggy Woods (author) from Houston, Texas on March 05, 2014:
So glad to know that you like the sound of this. Enjoy!
Peggy Woods (author) from Houston, Texas on February 25, 2014:
So happy to hear that you liked the sound of this recipe. We also like pork and eat quite a bit of it in different ways. Thanks for the share.
Victoria Van Ness from Fountain, CO on February 19, 2014:
Yum! This looks delicious!
Peggy Woods (author) from Houston, Texas on February 19, 2014:
So glad that you liked this recipe and also the photos. Thanks for your comment.
Rebecca Mealey from Northeastern Georgia, USA on February 18, 2014:
Pork is my favorite, and this looks so good. What great photos! Thanks! Shared!
boxxies on February 18, 2014:
Very well written and love the photos.
Peggy Woods (author) from Houston, Texas on January 01, 2014:
Hello pocono foothills,
Caraway seed is such a distinctive flavor. I grew up with my mother seasoning her pork roasts with it and I love it. Hope you try it and let me know how you like using it.
Peggy Woods (author) from Houston, Texas on January 01, 2014:
Thanks Au fait! Stay warm up there. We seem to be having a colder year than normal in Texas.
John Fisher from Easton, Pennsylvania on December 28, 2013:
@Peggy W--This recipe looks so tasty that I could almost smell it cooking as I was reading it. I have never used caraway seeds in any dish before, but I've recently seen several vegan and vegetarian recipes that use them too. Great Hub. Voted up!!
Peggy Woods (author) from Houston, Texas on November 29, 2013:
Glad you learned about how to remove the silver skin from pork. Appreciate your commenting on this recipe. Hope you enjoy it!
Peggy Woods (author) from Houston, Texas on November 27, 2013:
So glad you liked the sound of this recipe enough to bookmark it. Enjoy it when you get around to trying it. :)
C E Clark from North Texas on November 25, 2013:
This looks and sounds fabulous for this cold snap we're having in North Texas. With the colder weather here and the holidays too, this would make a wonderful meal to come in out of the chilly weather for. Pinned to 'Awesome Hubpages,' voted up and awesome, and shared again.
Dianna Mendez on November 22, 2013:
This is a really good recipe idea. I love apples with pork. I learned something new on removing the silver skin. Thanks for sharing your personal recipe.
Beth Perry from Tennesee on November 21, 2013:
Oh this sounds heavenly. I'm going to bookmark this recipe, and voted up!
Peggy Woods (author) from Houston, Texas on November 19, 2013:
So glad you like the sound of this recipe. Enjoy! Thanks for your comment.
Peggy Woods (author) from Houston, Texas on November 19, 2013:
Thanks Au fait,
Hope you enjoy it! Happy Thanksgiving next week! :)
JPSO138 from Cebu, Philippines, International on November 17, 2013:
Thanks for sharing this. I love pork and my wife likes vegetables.
This will be a great addition to our meal.
C E Clark from North Texas on October 16, 2013:
Came back to pin this wonderful recipe to my "Main Course Recipes' board, and to share again with my followers!
Peggy Woods (author) from Houston, Texas on September 17, 2013:
Glad that you enjoyed these instructions. Caraway seed and pork go well together. When my mother used to make pork roasts, she would almost always use some onions, garlic and caraway seed. Yum! The aroma is heavenly and the taste surpasses that.
Schoolmom24 from Oregon on September 16, 2013:
This looks so scrumptious! I confess I don't always remember or know some of the tips of preparing or cooking different meats properly so appreciated these great instructions. The veggies added sound wonderful...I have never cooked with caraway seeds so definitely want to try this!
Peggy Woods (author) from Houston, Texas on September 06, 2013:
So glad that you liked the sound of this recipe. Appreciate the share, vote up and your comment. :)
Peggy Woods (author) from Houston, Texas on September 05, 2013:
I created this dish which is probably why you have never heard of it. You have now! Ha! Thanks for sharing this. It really turned out great!
Peggy Woods (author) from Houston, Texas on September 05, 2013:
Thanks for the information and comment on this hub.
Thelma Alberts from Germany on September 03, 2013:
OMG! This food makes me hungry, lol. Peggy, this is a very informative, useful and well constructed hub. Thanks for sharing. Voted up and shared;-)
Richard Ricky Hale from West Virginia on September 01, 2013:
Peggy, one of the most detailed recipe hubs I've ever seen. Voted up, useful, awesome, interesting, 5 stars, and shared on FB. I love pork, I've never heard of this dish before. This is very detailed and easy to follow directions Peggy. This is certainly something that we would try:)
Bava on August 29, 2013:
It won't hurt, but you don't have to do that if you don't want. Lean, trimmed red meat is a good socrue of iron and protein. You don't want to overdo it, of course, but once a week won't hurt at all. Pork is a little harder to digest, but some cuts like pork chops can be trimmed and provide adequate protein.Lean chicken breast is a good option. Oily fish like sardines and salmon provide omega 3s, but are high in *(good) fat, so have to be measured carefully when added to diet plan. Be sure to supplement calcium and a multivitamin when you go on your diet to fill in any nutrients you accidentally cut out.Good luck with your challenge!
Peggy Woods (author) from Houston, Texas on August 28, 2013:
So happy to hear that you liked this recipe. Appreciate your comment.
Devika Primić from Dubrovnik, Croatia on August 28, 2013:
Awesome recipe and so easy to make thanks for sharing this recipe.
Peggy Woods (author) from Houston, Texas on August 26, 2013:
That is good advice. We always make sure our pork is well cooked and one can always use a meat thermometer to make sure of it. Thanks for your comment.
Catarina on August 25, 2013:
Depending on how the meat was processed and where it came from there is a risk of geinttg a parasite called trichinosis. There are other bacteria, that grow in undercooked meat that you might also be exposing yourself too. It is always recommended to cook meat to proper temperatures before eating.
Peggy Woods (author) from Houston, Texas on August 16, 2013:
Glad that you liked the sound of it even though you seldom cook at home. :)
Jason Benedict from Boca Raton, Florida on August 16, 2013:
I was the only one to vote for I seldom cook at home. It was a trap! Look's great as usual Peggy!
Peggy Woods (author) from Houston, Texas on August 09, 2013:
Glad you liked the sound of this recipe. Hope you are doing well.
Eiddwen from Wales on August 09, 2013:
Wonderful Peggy and voting up.
Peggy Woods (author) from Houston, Texas on August 01, 2013:
So glad you liked the sound of this very healthy meal. Thanks for the shares.
justmesuzanne from Texas on July 30, 2013:
Voting up, pinning and sharing this unusual, original recipe! :)
Peggy Woods (author) from Houston, Texas on July 23, 2013:
Hi KoffeeKlatch Gals,
So happy to hear that you like the sound of this recipe. Enjoy!
Susan Hazelton from Sunny Florida on July 23, 2013:
I will definitely be trying your recipe. Thanks so much for sharing it.
Peggy Woods (author) from Houston, Texas on July 22, 2013:
Glad you liked this recipe. Hope all is well with you and those you love.
Eiddwen from Wales on July 22, 2013:
Wonderful recipes and thanks for sharing.
Peggy Woods (author) from Houston, Texas on July 19, 2013:
So glad you liked this recipe. Enjoy your summer and fall veggies. :)
RTalloni on July 18, 2013:
You've shared a delish dish here that will make a hearty meal with summer-fall veggies for us--thanks! Pinning to Ways w/ Food: Eggs, Fish, Meats board.
Peggy Woods (author) from Houston, Texas on July 10, 2013:
So glad to know that you liked the sound of this recipe. :)
Peggy Woods (author) from Houston, Texas on July 09, 2013:
Just the silver skin is important to remove. It is tough and can cause the pork to curl and perhaps not cook evenly depending upon the thickness. Glad you liked this. Thanks for the vote + share.
FullOfLoveSites from United States on July 08, 2013:
This is really a food fit for celebrations. It looks mmmmmmmmmmmm!!! Filling, healthy and nutritious to boot. Thanks for sharing your recipe. :)
healthylife2 on July 08, 2013:
This recipe looks amazing and I can't wait to try it. I like anything with a lot of vegetables and layering them is a great idea. I was unaware that it was important to remove the skin on the pork. Voted up and shared!
Peggy Woods (author) from Houston, Texas on June 24, 2013:
Yes, it certainly would feed a number of people! Thanks for the vote and share.
Peggy Woods (author) from Houston, Texas on June 22, 2013:
Hope that you enjoy it and thanks for the shares.
Angelo52 on June 22, 2013:
Sounds delicious. This pork, caraway seed and veggie bake would be a great "share-a-meal" for a get together. Thumbs up and shared.
Michelle Liew from Singapore on June 21, 2013:
This looks absolutely delicious, Peggy. Am sharing and pinning.
Peggy Woods (author) from Houston, Texas on June 18, 2013:
I like to experiment with my cooking as you can probably tell. :))
Victoria Lynn from Arkansas, USA on June 17, 2013:
Wow, you are so creative! I have put an apple in a recipe before to give it a little sweeter flavor. It's a nice touch. I like caraway, too. Great with cabbage. Excellent hub with all the photos and explanations!
Peggy Woods (author) from Houston, Texas on June 15, 2013:
This meal turned out great. With another one of the Costco pork roasts, I just followed the instructions on roasting it whole but still had onions around it and seasoned it with salt, pepper and the caraway seeds as well as some garlic. Great combination with pork! Thanks for your comment and votes.
Aurelio Locsin from Orange County, CA on June 13, 2013:
I've never thought to put vegetables and pork in this way, and the caraway seed just adds something special. I love the pictures, as usual. Voting this Up and Useful.
Peggy Woods (author) from Houston, Texas on June 12, 2013:
So happy to hear that this gives you the incentive to add caraway seeds back into your spice cabinet. My mother loved them so much that she would sprinkle some on her cottage cheese and eat them that way. Appreciate your comment.
Marisa Hammond Olivares from Texas on June 11, 2013:
What a wonderful sounding and looking recipe, I bet those gala apples add the perfect touch. You've given me a new reason to add caraway seed to my spice cabinet again. It is easy to get stuck with the same ol' seasonings but this combination sounds divine, thank you for sharing. Oh, and thanks for the great tips on how to prepare the pork before cooking.
Peggy Woods (author) from Houston, Texas on June 07, 2013:
Would be happy to but I'm afraid the plane flight is a bit expensive to do it for one meal. :)) Glad that you liked the sound of this recipe.
Nell Rose from England on June 07, 2013:
All those veggies, wow! can you come over and cook for me? I love pork with anything, but your recipe was great!
Peggy Woods (author) from Houston, Texas on June 05, 2013:
If we lived closer I would have been happy to share this cooked meal with you. With just my husband and myself, we often end up freezing things to eat at another time. Thanks for your comment and the wishes of angels. :)
Patricia Scott from North Central Florida on June 05, 2013:
This has to be good!! Simple straightforward flavors which bring out the goodness of the pork. And who does not love those amazing veggies. Thank you so much for sharing....I can almost smell this cooking and wished I could have a taste..
Angels are on the way to you this morning, Peggy.
Peggy Woods (author) from Houston, Texas on May 29, 2013:
I also love using caraway seeds in sauerkraut. Grate some apple into it and/or potato and use caraway seeds. Obviously the apple gives sauerkraut a little sweeter taste than the potato...but both are good. Hope you like caraway seed flavor as much as we do. Thanks for your comment.
bingskee from Quezon City, Philippines on May 27, 2013:
it is my first time to learn about caraway seeds.
this is an interesting recipe. i would love to try doing it first and make some alterations in the future if needed.