Ukrainian Baba's Pork Roast

Ingredients

• 2-3 lb pork roast
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried thyme
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 1 cup beef broth or stock
• ¼ cup red wine
• 2 tablespoons cornstarch

Directions

1. In a small bowl, combine the onion, garlic, dill, parsley, thyme and pepper.
2. Rub the pork with the olive oil and the herb mixture.
3. Place the pork in a roasting pan and cook in a preheated 350°F oven for 1½ to 2 hours, or until the pork is cooked through.
4. Remove the pork from the oven and allow to rest for 10 minutes.
5. Meanwhile, in a small saucepan, combine the beef broth and red wine and bring to a boil. Simmer for 3-4 minutes.
6. In a small bowl, mix together the cornstarch and 2 tablespoons of cold water until smooth.
7. Slowly whisk the cornstarch mixture into the boiling broth and wine mixture. Simmer for 2 minutes, or until thickened.
8. Slice the pork and serve with the gravy.

Interesting Facts

• This traditional Ukrainian pork roast dish is also known as “Baba’s Pork Roast”, as it was often prepared by Ukrainian grandmothers (babas).
• The pork should be cooked low and slow, so that it is tender and juicy.
• The gravy is traditionally made with red wine and beef broth, but can also be made with white wine or chicken broth.