doc

							Pork Roast  Vepøová Peèenì
(6 servings)

preheat oven 450º F [232º C]

1 pork roast, about 3 pounds [1½ kg]
dash salt
1 T caraway seeds
1 onion, diced
2 c [½ L] water, approx.

       Sprinkle a little salt all over the pork roast. Place meat in pan. Dice onion; distribute it and caraway
seeds across top of roast. Add enough water to bring liquid ¼ way up meat. Cover and place in preheated
oven. Turn temperature down to 325 and bake for about 1½ - 2 hours (approximately 25-30 minutes to a
pound).

       Remove and check for doneness, internal temperature of 170° F [77° C] for pork loin or 185° F [85° C]
for shoulder. If the meat needs a darker color, remove lid and return to oven for another 10-15 minutes to
brown.


GRAVY:
1 package pork gravy mix + water according to package directions
1 c [250 ml] water + ¼ c [60 ml] Wondra Flour

        After fully cooked, remove meat to serving platter and quickly make the following sauce in the pan with
its drippings. Pour disolved commercial gravy mixture into roasting pan and over high heat stir until boiling.
Turn down to low boil and stir, scraping bottom & sides of pan to bring loose all the flavorful bits that have
stuck to roaster while baking. After about 2-3 minutes quickly blend the water and flour and pour into gravy.
Mix well cooking until thickened. Immediately remove from heat.

       Serve meat with Czech dumplings, gravy, and red cabbage.

        This is the Czech Republic’s national dish. It’s eminently practical, easy, and „lahodný“ (delicious)!
Once you serve it, you’ll know why. Your diners are likely to stand and salute the cook! (Enjoy the
praise--you deserve it.)