Recipes from The Czech Republic: Veprova Pecene (Roast Pork)

Recipes from The Czech Republic

Veprova Pecene (Roast Pork)

Country: The Czech Republic
Course: Main
Makes: 6 to 8 servings


  • 1 tbs vegetable oil
  • 1 tbs prepared mustard
  • 2 tbs caraway seeds
  • 1 tbs garlic powder
  • 1 tbs salt*
  • 1 tsp freshly ground black pepper
  • 2 lbs pork roast
  • 1 medium onion, chopped
  • 1/2 cup beer (or water)
  • 1 tbs cornstarch
  • 2 tbs butter

*Czech dishes tend to be salty, so adjust this amount according to how much salt you personally prefer.


  1. Make a marinade out of the oil, mustard, caraway seeds, garlic powder and salt and pepper. Rub the pork all over with this mixture and refrigerate for 45 minutes.
  2. Preheat your oven to 325 degrees. Place the chopped onions in a layer on the bottom of the roasting pan and add the beer or water (the only beer I had was Guinness, which really isn't very Czech, so I just went with water). Now put the roast on top of the onions and cover loosely with foil.
  3. Roast until the internal temperature reaches 145 degrees, turning once (the USDA recently declared this to be pork's new safe internal temperature, down fro a long-time standard of 160). Let rest for 10 minutes.
  4. Transfer the juices from the roasting pan into a saucepan and add the cornstarch and butter. Simmer until thick and serve over the sliced meat.