Ukrainian Roast Pork Loin With Caraway Seeds, Roast Potatoes

• 1 (3 lb) boneless pork loin, tied
• salt & freshly ground black pepper, to taste
• 4 teaspoons caraway seeds
• 2 cups white pearl onions
• 12 medium baking potatoes, peeled and quartered
• 1/3 cup beef stock or 1/3 cup canned broth
• 1/2 teaspoon sweet Hungarian paprika

1. Rub the pork loin with salt, pepper, and caraway seeds and let it stand for 30 minutes.
2. Meanwhile, preheat the oven to 400u0b0F.
3. Drop the onions into boiling water for 1 minute. Rinse under cold running water and drain. Trim off the root ends, then cut and "X" in the root end and peel. Set aside.
4. Place the pork loin, fat side up, in a roasting pan and roast for 15 minutes. Reduce the oven temperature to 350u0b0F.
5. Scatter the onions and potatoes around the pork and roast, basting with the stock.
6. After 1 1/4 hours, prick the roast with a skewer. If the juices run clear, the roast is done. If not, roast another 10 minutes and test again.
7. Fifteen minutes before the roast is ready, sprinkle the vegetables with paprika. When done, let the meat stand, covered with aluminum foil, for 15 minutes before carving.
8. Carve the meat and arrange on a serving platter, surrounded by the roasted vegetables. Serves 6.

pork loin, salt, caraway seeds, white pearl onions, baking potatoes, beef stock, sweet hungarian paprika

Taken from www.food.com/recipe/ukrainian-roast-pork-loin-with-caraway-seeds-roast-potatoes-199342 (may not work)