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Gluten-Free Viennese Pork Roast Recipe

By: Gillian Olins on February 6, 2013

This gluten-free pork roast recipe is typical of dishes served in Vienna, Austria. Austrian cuisine was influenced by neighboring countries, such as Hungary, and often incorporates Hungarian paprika for flavoring, as in this recipe. This hearty main dish could be served with a mashed or boiled potatoes and a cooked green vegetable.

4 Tbs vegetable oil
3 lb boneless loin of pork
3/4 cup diced onions
3/4 cup chopped carrots
1 tsp sweet Hungarian paprika
1 cup chicken or beef stock (gluten-free)
Salt & pepper
1 1/2 Tbs cornstarch
1/4 cup cold water
1 cup sour cream (gluten-free)
1 tsp capers, drained and chopped
1 Tbs caraway seeds
1 Tbs finely chopped parsley

Gluten-Free Viennese Pork Roast RecipePreheat the oven to 350 degrees F.

In a Dutch oven, heat the oil over medium-high heat. Add the pork and brown it on all sides. Remove to a plate. Pour off all but about 1-2 tablespoons of the oil. Add the onions; cook over medium heat until they are lightly colored (about 8 minutes). Add the carrots and cook 2-3 minutes more. Take the Dutch oven off the heat; stir in the paprika with the vegetables. Add the stock, bring to a boil, and stir in any browned bits that were left by the meat. Return the pork to the Dutch oven, fat side up; season with salt and pepper. Bring the liquid to a boil, cover tightly, and place the Dutch oven on the middle shelf of the oven to braise for 1 1/2 hours (or check internal temperature with a meat thermometer). Baste occasionally with the liquid. Remove the pork to a heated plate.

Pour the contents of the Dutch oven into a sieve set over a saucepan; press the vegetables with a large spoon to remove all the juices. Set the sieve aside and discard the vegetables. Skim off the surface fat from the strained liquid; bring the liquid to a simmer. In a small bowl or cup, mix together the cornstarch and water to form a slurry, and stir into the liquid (if the consistency seems too thick, add a little water; if too thin, add more of the slurry). Stir in the sour cream and bring the sauce to a simmer. Stir in the capers, caraway seeds and parsley; adjust seasoning to taste with salt and pepper if needed.

Cut the pork into 1/2-inch slices and serve immediately with the sauce.

6 servings

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2 comments to Viennese Pork Roast

  • Linda Bonskowski

    Wow!!! This was an awesome recipe!!! I only made 2 changes….I don’t like caraway much so I only put in about 1/2 tsp. and I also addes about 1/2 C. white wine with the liquid before baking. It turned out soooo good. I can’t wait for company again to make this!!!

    • Gillian

      Hi Linda,
      Yes, caraway is a very characteristic spice in Austrian (and Hungarian) cooking, and can seem striking if one is not familiar with it. My mother-in-law (from Vienna) used it liberally, so my husband, Peter, always associates it with “home-cooking”.
      Thanks, Gillian

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