Schab Pieczony (Roasted Pork Loin)
A Polish holiday centerpiece: herb-crusted pork loin rubbed with caraway, roasted until golden and juicy, then rested and sliced for a showstopping main. Aromatic, deeply savory, and surprisingly simple to execute.
- Total time
- 75 min
- Servings
- 8
- Calories
- 385
- Protein
- 48g
Ingredients
- 3.5 lb pork loin, boneless and skin-on
- 1.5 tsp salt
- ¾ tsp black pepper
- 1 tbsp caraway seeds
- 3 tbsp fresh thyme
- 2 tbsp fresh marjoram or oregano
- 4 cloves garlic cloves, minced
- 3 tbsp olive oil
- 2 tbsp whole grain mustard
- 1 cup chicken or vegetable broth
- ½ cup dry white wine
- 2 leaf bay leaf
Instructions
- 1
Remove the pork loin from the refrigerator and let it sit on the counter for 20 minutes, so it reaches room temperature and cooks evenly throughout.
- 2
Set the oven to 400°F and wait for the indicator light to go out, confirming it has finished preheating, about 10 minutes.
- 3
Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 4
Strip the thyme and marjoram leaves from their stems by pinching near the top and pulling downward, discarding the woody stems; chop the leaves finely.
- 5
Place the caraway seeds in a small dry skillet over medium heat and toast them, stirring constantly, until fragrant and slightly darker, about 1 minute; pour into a small bowl.
- 6
In a small bowl, stir together the toasted caraway seeds, chopped thyme, chopped marjoram, minced garlic, salt, and black pepper until evenly mixed.
- 7
Pat the pork loin completely dry with paper towels, working over the entire surface to remove any moisture, which helps the skin crisp during roasting.
- 8
Brush the mustard evenly over the entire surface of the pork loin, using a pastry brush or the back of a spoon to distribute it smoothly.
- 9
Rub the caraway-herb mixture firmly into the mustard layer, coating all sides and pressing gently so it adheres to the meat.
- 10
Pour 3 tablespoons of olive oil into a large oven-safe skillet and set it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 11
Place the pork loin skin-side down in the hot skillet and let it sear undisturbed until the skin turns deep golden brown, about 4 minutes.
- 12
Use tongs to flip the pork, then sear the opposite sides for 2 minutes each until they develop a golden-brown crust, rotating as needed.
- 13
Pour the white wine into the skillet around (not over) the pork, then pour in the broth and tuck the bay leaves into the liquid.
- 14
Transfer the skillet carefully to the preheated 400°F oven and roast uncovered for 35–40 minutes, until a meat thermometer inserted into the thickest part reads 145°F for medium-rare.
- 15
Remove the skillet from the oven using oven mitts and place it on a heat-safe surface; let the pork rest undisturbed for 10 minutes before carving, which allows juices to redistribute inside the meat.
- 16
Using a sharp carving knife, slice the pork loin crosswise against the grain into slices about 0.5 inches thick, aiming for uniform pieces about the width of a finger.
- 17
Arrange the pork slices slightly overlapped down the center of a serving platter and pour the roasting liquid (with bay leaves removed) over the meat.
Tools you’ll need
- instant-read meat thermometer
- large oven-safe skillet (12-inch cast iron or stainless steel recommended)
- oven mitts
- paper towels
- small dry skillet
- small mixing bowl
- pastry brush or spoon
- tongs
- sharp carving knife
- cutting board
- measuring spoons and cups
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