Cook, Learn, and Share to Fight Hunger.
 
Roasts & Large Cuts

Czech Pork Roast

4 servings
Czech Roasting, Searing

Czech pork roast is simply outstanding! Are you looking for a great pork recipe while preparing a traditional "Vepřo-Knedlo-Zelo" (pork, dumplings, and cabbage) dish? Or would you like to just enjoy a great pork roast with your favorite side? Either way, this recipe will meet your expectations! Do you want...

Read more

... to take it even further? Prepare on a rotisserie.

Read less
0x
Tom Tom Founder
January 25, 2024
  • 50 min.
  • 80 min.
  • 1/5
Print

Ingredients:

Pork roast:

*Cut butter into small pieces before melting. Then microwave for a short time (a few seconds each) with a few seconds break between — to prevent a little “explosion” of butter. Optionally, melt butter over medium heat with vigorous whisking.

Tools:

Recipes

To create complete “Pork-Sauerkraut-Dumplings” also prepare:

Czech Side Bread Dumpling (Houskovy Knedlik)
Sauerkraut (kysane zelí)

Or served with:

Creamy Mashed Potatoes
Easy Sautéed Asparagus
Czech Potato Salad

Directions:

1. Marinade:

1.1. Place into a medium mixing bowl:

¼ cup of frying oil (part of the total amount)
½ stick of butter – melted
4 cloves of garlic – grated
1 TSP of paprika
2 TSP of whole caraway seeds
1 TSP of salt
½ TSP of ground pepper

Stir together with a whisk until fully incorporated (about 1 – 2 minutes).

2. Pork preparation:

2.1. Make sure that the meat is properly rinsed under cold water.

Important:
Prepare the meat in one piece (do not cut meat into individual pieces).

2.2.

Place the meat into the marinade, and with your hands, massage the marinade into the meat.

2.3. Cover with plastic wrap and marinate at room temperature for 30 – 60 minutes.

Tip:
Or marinade overnight in the refrigerator while keeping at room temperature for at least 30 minutes right before cooking – the meat needs to reach room temperature before cooking in order to cook properly.

3. Sear & roast:

3.1.

Set oven to preheat at 350°F.

3.2.

Preheat a frying pan on medium-high heat with 2 TBSP of frying oil and briefly sear from all sides to reach a nice sear (about 3 – 5 minutes).

3.3.

Pour 1 cup of water under the meat and pour the remaining marinade over the meat.

3.4.

Add 8 slices of butter on the top of the meat.

3.5. Roast in a preheated oven until the meat is fully cooked (about 20 – 45 minutes, depending on the thickness of the meat). *

Important:

  • Turn the meat once during baking (in the middle of the baking time).
  • Pour the pan’s juices over the meat during baking, preferably about every 10 minutes.

4. Serve:

4.1.

Let the meat rest on a cutting board for about 2 minutes before cutting.

4.2.

Then cut into ¼ – ½” thick slices.

4.3. Serve it as part of “Vepřo-knedlo-zelo” (Pork-dumplings-sauerkraut) or with creamy mashed pototoes.

Tip:
If you are waiting for other parts of meal to be completed, place the sliced meat into the pan with juices to wait to be served a little later.

* Check with a food thermometer to make sure that you have reached the desired temperature, optionally slightly extend the cooking time as you wish. * Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for pork and veal of 145°F.
Kitchen Guide

Pork and Veal (steaks, chops, roast)

The USDA minimum safe internal temperature is 145°F.

Popular serving temperatures:

  • 120 – 130°F – Rare
  • 130 – 135°F – Medium Rare
  • 135 – 145°F – Medium (most popular, especially by chefs)
  • 145 – 155°F – Medium Well
  • 155°F and more – Well Done
Read More
About the Author:
TomFounder
# 1
  • Published Recipes: 238
  • Av. Recipe Evaluation:
  • Location: Iowa, USA
  • Member since: 2023-02-02
Profile & Recipes

Add My Review

If you want to add your review, you must log in.

Log In Join for Free

Disclaimer

All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions.

Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to):

  • Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines).
  • Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation.
  • Improper performance of cooking techniques.
  • Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe.
  • Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding.
  • The overall outcome of following recipes, including the look and taste of the final product.
  • Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions).
  • Typos.

All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.