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Roasts and 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...

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

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Tom the Chef Tom the Chef Founder
January 25, 2024
  • 50 min.
  • 80 min.
  • 1/5
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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 Bread Dumpling Houskovy Knedlik Recipe
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
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About the Author:
Tom the ChefFounder
# 1
  • Published Recipes: 269
  • Av. Recipe Evaluation:
  • Location: Iowa, USA
  • Member since: 2023-02-02
Profile & Recipes

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