Roast Pork Flamande - cooking recipe

Ingredients

1 Tbsp. caraway seed
1 boned rolled loin of pork (preferably cut from shoulder end, about 3 lb.)
coarse salt
1 tsp. dried thyme, crumbled
1 tsp. paprika
1/2 tsp. dried marjoram, crumbled
freshly ground pepper
2 cloves garlic, finely minced
2 Tbsp. unsalted butter
1 Tbsp. vegetable oil
1 large yellow onion, chopped
1 3/4 c. beef bouillon
1/2 c. dry white wine

Preparation

Toast caraway seed in dry small skillet over medium heat, stirring constantly, 2 minutes.
Rub pork with coarse salt, thyme, paprika, marjoram and pepper.
Make slits, about 3/4-inch deep and 2 inches apart, in surface of pork with a small sharp knife. Insert bits of minced garlic and the caraway seed into slits.