Roast Pork Flamande

• 1 Tbsp. caraway seed
• 1 boned rolled loin of pork (preferably cut from shoulder end, about 3 lb.)
• coarse salt
• 1 tsp. dried thyme, crumbled
• 1 tsp. paprika
• 1/2 tsp. dried marjoram, crumbled
• freshly ground pepper
• 2 cloves garlic, finely minced
• 2 Tbsp. unsalted butter
• 1 Tbsp. vegetable oil
• 1 large yellow onion, chopped
• 1 3/4 c. beef bouillon
• 1/2 c. dry white wine

1. Toast caraway seed in dry small skillet over medium heat, stirring constantly, 2 minutes.
2. Rub pork with coarse salt, thyme, paprika, marjoram and pepper.
3. Make slits, about 3/4-inch deep and 2 inches apart, in surface of pork with a small sharp knife. Insert bits of minced garlic and the caraway seed into slits.

caraway seed, pork, salt, thyme, paprika, marjoram, freshly ground pepper, garlic, unsalted butter, vegetable oil, yellow onion, beef bouillon, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1053506 (may not work)