Schab Pieczony (Polish Roast Pork Loin)
A classic Polish roast pork loin—tender, garlicky, and deeply savory. Simple seasoning and slow roasting produce juicy meat perfect with potatoes and cabbage.
- Total time
- 75 min
- Servings
- 4
- Calories
- 385
- Protein
- 48g
Ingredients
- 2.5 lb pork loin, boneless
- 4 cloves garlic cloves, minced
- 1 tbsp fresh marjoram or dried oregano
- ½ tsp caraway seeds (optional but traditional)
- 2 tbsp olive oil
- 1 pinch salt and black pepper to taste
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
Pat the pork loin dry with paper towels. Season generously with salt and black pepper.
- 3
Mix garlic, marjoram, caraway seeds, and olive oil in a small bowl until paste-like.
- 4
Rub the garlic mixture evenly over the entire surface of the pork loin.
- 5
Place pork in a roasting pan. Roast uncovered at 350°F for 50–60 minutes until internal temperature reaches 145°F at the thickest point.
- 6
Remove from oven and let rest 10 minutes before carving. Slice against the grain and serve with pan drippings.
Tools you’ll need
- roasting pan (9x13 inch minimum)
- instant-read meat thermometer
- small mixing bowl
- paper towels
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