Seed Crusted Pork Roast
This savory blend of aniseed, fennel, caraway, dill seed, and celery seeds creates a crust-like coating for a pork roast that’s prepared in the crockpot.
1 (2 2/3 to 3-pound) pork roast
2 tablespoons soy sauce
1 tablespoon aniseed
1 tablespoon fennel seed
1 tablespoon caraway seed
1 tablespoon dill seed
1 tablespoon celery seed
1 teaspoon instant beef bouillon granules
1 cup water
Apple wedges (optional)
Mint sprigs (optional)
Trim fat from roast. Rub soy sauce over the surface of the roast with fingers.
On a large piece of foil combine aniseed, fennel seed, caraway seed, dill seed, and celery seed. Roll roast in seeds to coat evenly. Wrap roast in foil. Let meat stand in the refrigerator for 1 to 2 hours or overnight.
Remove foil from roast. If necessary, cut the roast to fit into the crockpot.
Place roast in crockpot.
In a small bowl dissolve bouillon granules in water; pour around the roast. Cover; cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours.
Transfer roast to a serving platter. Garnish platter with apple wedges and mint sprigs, if desired.
Strain cooking juices; pass juices with roast.
Makes 6 servings.
Nutritional facts per serving: calories: 234 , total fat: 8g, saturated fat: 2g, cholesterol: 106mg, sodium: 567mg, carbohydrate: 3g, fiber: 1g, protein: 37g, vitamin C: 4%
