Vegetable Medley Cooked with Pork and Caraway Seed

Delicious pork served with a medley of vegetables + horseradish mashed potatoes.

Delicious pork served with a medley of vegetables + horseradish mashed potatoes.
Delicious pork served with a medley of vegetables + horseradish mashed potatoes. | Source

Shopping at Costco


My husband and I were shopping in our big warehouse store called Costco recently and they had some good looking pork sirloin tip roasts in the case. The meat looked very lean and the price was good so we decided to take some home with us.

Like everything in these warehouse stores, the quantities are generally large. Sealed in plastic packaging was actually 4 roasts. In this original recipe that I created, I only used one of them and the other 3 are now in our freezer.

I had no idea what I would be doing with this pork sirloin at first so went back to memories of my mother cooking delicious pork roasts with onion, garlic and caraway seed. That makes for a great flavor combination using those ingredients plus salt and pepper.

Since this particular cut of meat is leaner than most, I knew that it would need juices surrounding it and probably a long and slow cooking time. So armed with that in mind, I looked in our refrigerator and pantry and concocted the following recipe.

Raw Pork Sirloin Tip Roast prep

First wash the pork sirloin tip roast under running water and pat dry using paper towels.
First wash the pork sirloin tip roast under running water and pat dry using paper towels. | Source
Next remove the silver skin from the meat.
Next remove the silver skin from the meat. | Source
Pounding the roast to tenderize it
Pounding the roast to tenderize it | Source
Seasoning both sides with salt, pepper and garlic powder
Seasoning both sides with salt, pepper and garlic powder | Source

Prepping the pork


After removing the pork from the packaging, I washed it under running water and patted it dry using paper towels.



Using a sharp knife I then removed most of the visible silver skin which is a tough membrane that is white in appearance. Once getting it started on one end it is easy to pull it up and continue to run the knife up against it pulling it away from the meat in a sawing motion.


Reasons to remove the silver skin are two fold. The skin can shrink during the cooking process and cause the meat to buckle and and not stay flat.

This is more important when cooking tenderloin chops and the like.

Secondly, you can get the herbs and spices one might be using to get into the meat flavoring it better than if it stays on top of this tough membrane.


Next, using a sharp knife I cut the roast opening it up to make a greater surface area...but kept the roast intact. I tried to get is as even as I could.


Pounding the roast to tenderize it the next step was to sprinkle salt and pepper as well as garlic powder over the surface of both sides of the roast.


Setting the meat aside, I next prepared the vegetables that were to be used for this recipe.

This shows how to remove silver skin from pork tenderloin but it can be applied to any other cut of meat as well.

These were the seasonings used in this recipe.

These were the seasonings used in this recipe.
These were the seasonings used in this recipe. | Source

List of Ingredients


Pork Sirloin Tip Roast - the one I used was about 1 3/4 pound

Cabbage - 1 small head

Large Sweet Onion

Several Zucchini - 2 large or 3 to 4 small

Shredded Carrots - 2 or 3 large ones

Large Apple - I used Gala

Fresh Parsley

Salt & Freshly Ground Pepper

Garlic Powder

Paprika

Caraway Seeds

Onion slices being put over the base of sliced cabbage.

Layering onions over the cabbage.
Layering onions over the cabbage. | Source

Zucchini slices

Zucchini slices being readied for use in this recipe.
Zucchini slices being readied for use in this recipe. | Source

Directions


I used a large stainless steel rectangular baking dish and sprayed it liberally with Pam so that the ingredients would bake and not stick to the pan.


The next step was to slice the cabbage in approximately 3/4's to 1 inch slices and lay them down in the pan as the first layer.


I followed that with thin slices of the sweet onion covering the first layer of cabbage.


Note...Season each layer with a small amount of salt and pepper to taste and every couple of layers as you build the base for the pork...sprinkle some caraway seeds.


Zucchini being added next to this recipe.

Adding the sliced zucchini to the pan over the onions...half done in this photo to show the layers.
Adding the sliced zucchini to the pan over the onions...half done in this photo to show the layers. | Source

Shredded carrots being added over the zucchini

Shredded carrots being added next.
Shredded carrots being added next. | Source

Sliced large Gala apple

Sliced Gala apple being readied for this recipe.
Sliced Gala apple being readied for this recipe. | Source

Apple slices layered over the carrots

Apple slices layered over the shredded carrots in this photo.
Apple slices layered over the shredded carrots in this photo. | Source

Parsley sprinkled over the top of the veggies.

Used my parsley from the garden to sprinkle over the top of the apple slices and other veggies.
Used my parsley from the garden to sprinkle over the top of the apple slices and other veggies. | Source

Layering the ingredients


As you can tell from the photo above, I seasoned the onion layer with some of the caraway seeds and am now laying the sliced zucchini over the onions.


Next step was to add shredded carrots over the zucchini.


Add more salt and fresh ground pepper at this point. Use a light hand as you apply it as you do not want this vegetable medley to become too salty. This helps to build a depth of flavor in the eventual outcome of this dish.


Wait until this stage to slice your apple (or apples, if they happen to be small) as you do not want them to oxidize and turn brown. I left the skin on for added nutrients.


The apples lend a slight natural sweetness to this dish. Apples and pork are often a good marriage of flavors.


Layer the apple slices over the shredded carrots as seen in these photos.


The final layer prior to adding the meat was to sprinkle fresh parsley over the top.


Normally I use flat Italian parsley in cooking but this curly parsley from my garden was starting to bolt and go to seed. So I pulled it up and planted more Italian leaf parsley in its place, but did not want for it to go to waste.


It is being used liberally in many different recipes coming from our kitchen until it is gone. It also tastes good, but is great when used as well for garnishing a plate of food.


I grew up with the "Waste not, want not" school of thinking.



Seasoned pork put on top of the layered veggies.

The pork that is seasoned with salt, pepper, garlic powder, caraway seed and paprika is put on top of the layered vegetables.
The pork that is seasoned with salt, pepper, garlic powder, caraway seed and paprika is put on top of the layered vegetables. | Source

Recipe from the sirloin tip roast package


The sirloin tip roast directions on the package if one were to roast it intact as as it comes had the following directions:


  • 1. Preheat oven to 325ºF.
  • 2. Remove meat from package, lightly coat roast with olive oil and season as desired.
  • 3. Place roast in oven safe dish.
  • 4. Cook uncovered for approximately 1 hour and 40 minutes or until internal temperature on a meat thermometer reaches 160ºF. in the thickest part of the meat.
  • 5. Remove from oven and let rest 3 minutes.
  • 6. Slice across small ends into 1/8″ slices and serve.


I might give this recipe a try next time, but I wished to use the many vegetables that I had on hand for the recipe that I created and am sharing here.


As you can see from the photo above, the already flattened and pounded pork that was seasoned with salt, pepper and powdered garlic powder was laid on top of the parsley.


At this point give it a final liberal topping of more caraway seeds and the paprika (as much or as little as you wish) and more garlic powder if you like.


Tightly seal the pan with aluminum foil and put it into a preheated oven at 325 degrees Fahrenheit.


These vegetables that are baked in a slow oven will draw juices and keep everything moist. No added liquid is necessary.


Start checking after an hour of baking time to see how this meal is progressing. It was intended to bake this meal slowly over a long period of time. Depending upon the fat content of your meat it may cook faster. A sirloin tip roast is extremely lean.


Our meal was ready in a little over 2 hours of baking time, but ovens can vary as well as different cuts of meat.


About halfway through the cooking process I flipped the meat over and spooned some of the juices and a few of the vegetables over the top.



Dish covered with foil and put into oven for baking.

Ready for baking in the oven.
Ready for baking in the oven. | Source

When the meat was fork tender, I took it out of the baking pan removing it from the rest of the vegetables and put it on a plate as shown below. After a few minutes of resting time it got sliced and was served over a mound of the mixture of vegetables with a side dish of some horseradish mashed potatoes.


While the meat is resting to allow the juices to remain in the meat, it can be tented with a piece of foil to keep it warm.

Meat removed from pan prior to slicing.

Meat removed from the pan prior to slicing.
Meat removed from the pan prior to slicing. | Source

Value of using caraway seeds


They are not only high in fiber helping bowels to stay regular and preventing cancers in the colon, but are full of healthful vitamins and minerals plus anti-oxidants for good measure.

Does eating cabbage make you gassy? The caraway seeds actually help treat flatulence as well as problems of indigestion.

It is often paired with dishes containing sauerkraut or cabbage and is also found in products like breads, cakes and even cheese and sausage.

Calories are low coming in at 5 calories for 3/4 of a teaspoon.

It can freshen breath and is found in some mouthwash preparations as well as some lotions and soaps. It is a very versatile little seed!

Vegetable Medley with Pork and Caraway Seed


This original recipe turned out to be delicious.


We are still eating it and the meat has stayed moist and delicious...flavored as it was with the juices of the combined ingredients.


Hope that you enjoy it as much as we have if you decide to make it.


Obviously this is a meal where ingredients and amounts of items can easily be altered to suit your taste.


Enjoy!

Final plate of food...sliced pork over medley of vegetables with a side of horseradish mashed potatoes.

Final plate of food...sliced pork over medley of vegetables with a side of horseradish mashed potatoes.  Delicious!
Final plate of food...sliced pork over medley of vegetables with a side of horseradish mashed potatoes. Delicious! | Source

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© 2013 Peggy Woods

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Comments are welcomed. 138 comments

Peggy W profile image

Peggy W 3 months ago from Houston, Texas Author

Hi Audrey,

Thanks for sharing my recipe with your son. Hope he likes it. It would be hard for me to totally give up eating meat...especially pork. Kudos to you for doing it!


vocalcoach profile image

vocalcoach 3 months ago from Nashville Tn.

Before I became a full fledged vegetarian I couldn't resist pork. I grew up on my mothers pork chops. Your recipe is magnificent! I'm passing it on to my son (a great cook) and he will love it.

I have to say, your photos leave my mouth-watering. I almost want to go back to eating meat. Will do some sharing and thanks Peggy!


Peggy W profile image

Peggy W 16 months ago from Houston, Texas Author

Hi aviannovice,

Pork is such a versatile meat in that it can be cooked in so many different ways. Glad you liked the sound of this recipe which I created out of things I happened to have on hand. It sounds as though you might be vegetarian now from your comment.


aviannovice profile image

aviannovice 16 months ago from Stillwater, OK

When I ate meat, pork was my weakness. You sure created a winner here, especially with the apple, which truly enhances the remaining flavors. You've done will with this one, and one day I might have some folks over and try a sliver or two.


Peggy W profile image

Peggy W 18 months ago from Houston, Texas Author

Hi Suzanne,

Most pork is actually quite easy to cook. This was an experiment of mine that turned out tasting great with all of the vegetables, etc. Glad you like the sound of it.


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