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Seeded Pork Roast


"A savory blend of seeds are toasted and packed onto pork roast and slow cooked to really soak in the flavor of this wave 2 delight."
Original recipe yield: 6 servings.
Prep Time:
20 Minutes
Cook Time:
5 Hours
Ready In:
6 Hours 20 Minutes
Servings:
6

INGREDIENTS:

  • 1 (3 pound) pork sirloin 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)

DIRECTIONS:

  1. Trim fat from roast. Rub soy sauce over surface of 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. Cover roast in foil and let stand in the refrigerator for 1 to 2 hours or overnight.
  2. Remove foil from roast. If necessary, cut roast to fit into the crockery cooker. Place roast in a 3 1/2, 4, 5, or 6-quart crockery cooker. In a small bowl dissolve bouillon granules in water; pour around roast. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
  3. Transfer roast to a serving platter. Garnish platter with apple wedges and mint sprigs, if desired. Strain cooking juices; pass juices with roast.