Seed Crusted Pork Roast
This mouthwatering mix of aniseed, fennel, caraway, dill seed, and celery seeds develops a crust-like finish for pork roast that?s prepared in the crockpot.
1 (2 2/3 to 3-pound) pork roast
2 tablespoons soy sauce
1 tablespoon aniseed
1 tablespoon fennel seed
1 tablespoon caraway seed
1 tablespoon dill seed
1 tablespoon celery seed
1 teaspoon instant beef bouillon granules
1 cup water
Apple wedges (optional).
Mint sprigs (optional).
Cut fat from roast. Rub soy sauce over surface area of roast with fingers.
On a large piece of foil combine aniseed, fennel seed, caraway seed, dill seed and celery seed. Roll roast in seeds to coat equally. Wrap roast in foil. Let meat stand in the fridge for 1 to 2 hours or over night.
Eliminate foil from roast. Cut roast to fit into the crockpot if essential.
Place roast in crockpot.
In a small bowl liquify bouillon granules in water; pour around roast. Cover; cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours.
Transfer roast to a serving plate. Garnish platter with apple wedges and mint sprigs, if preferred.
Stress cooking juices; pass juices with roast.
Makes 6 servings.
Nutritional truths per serving: calories: 234, total fat: 8g, hydrogenated fat: 2g, cholesterol: 106mg, sodium: 567mg, carb: 3g, fiber: 1g, protein: 37g, vitamin C: 4%.