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Caper and caraway braised pork loin

Caper and caraway braised pork loin

Eastern Europe is awash with a variety of recipes much like this. The fragrant, creamy, caraway and paprika sauce makes this dish bold and comforting.


  • 2 pork filets
  • Salt and pepper, to taste
  • 4 Tbsp vegetable oil  
  • 1 medium onion, chopped 
  • 2 medium carrots, diced
  • 1 celery stick, diced
  • 2 tsp caraway seeds 
  • 1 Tbsp paprika
  • 1 cup stock or water 
  • 4 Tbsp capers 
  • 3 Tbsp lemon juice 
  • 1 cup sour cream or fresh cream
  • 1 Tbsp flour 
  • Parsley or dill, to garnish


  1. 1

    Heat oven to 350 °F. Generously salt and pepper filets.  

  2. 2

    Heat a casserole on medium with oil. Brown filets 3 to 4 minutes per side. Place filets in a soup dish. 

  3. 3

    Add chopped onion, diced carrots and celery to the casserole. Sauter lightly 4 to 5 minutes.

  4. 4

    Incorporate caraway seeds and paprika. Mix continously for 30 seconds. Pour in stock and bring to a boil. Place filets and their sauce in casserole, cover and cook in the oven for 1 hour.

  5. 5

    Put lemon juice, sour cream and flour in a bowl. Mix well.

  6. 6

    Remove the casserole from the oven and set pork filets aside on a plate.

  7. 7

    Incorporate capers into the casserole, then add the cream mixture. Place on medium heat and bring to a boil, mixing continuously to thicken the sauce.

  8. 8

    Add herbs of your choice.  

  9. 9

    Carve the meat and serve with the sauce.