Schab Pieczony

Name: Schab Pieczony
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 2 lbs boneless pork loin roast; 2 tbsp Dijon mustard; 4 cloves garlic, minced; 2 tsp dried marjoram; 2 tsp kosher salt; 1/2 tsp ground black pepper; 2 tbsp olive oil; 1 cup chicken broth (for the pan)

80 minEasyServes 4380 cal/serving

PolishDinnerOvenStandardDairy-FreeEgg-FreeNut-FreeSoy-Free

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Ingredients

2 lbs boneless pork loin roast
2 tbsp Dijon mustard
4 cloves garlic, minced
2 tsp dried marjoram
2 tsp kosher salt
1/2 tsp ground black pepper
2 tbsp olive oil
1 cup chicken broth (for the pan)

Instructions

1

Mash 4 cloves minced garlic with 2 tsp kosher salt, 1/2 tsp ground black pepper, and 2 tsp dried marjoram. Stir in 2 tbsp Dijon mustard and 2 tbsp olive oil.
2

Pat 2 lbs boneless pork loin roast dry and rub the paste over every side. Let it sit at room temperature for 30 minutes.
3

Heat the oven to 375°F. Set 2 lbs boneless pork loin roast on a rack in a roasting pan.
4

Roast for 40 to 55 minutes. Check the thickest part with an instant-read thermometer; it should read 145°F.
5

Transfer 2 lbs boneless pork loin roast to a cutting board and rest it for 10 minutes, loosely covered with foil.
6

Meanwhile, set the roasting pan over medium heat, pour in 1 cup chicken broth (for the pan), and scrape up the browned bits. Simmer 2 minutes to make a quick gravy.
7

Slice 2 lbs boneless pork loin roast about 1/2 inch thick and spoon the pan gravy over it.

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Questions

What is Schab Pieczony?

Polish roast pork loin rubbed with mustard, garlic, and marjoram, oven-roasted until just cooked through, then sliced and served with a quick pan gravy. It is a standard Sunday and holiday roast in Polish homes. This reference files it under Polish dinner: made in the oven, rated easy and about 80 minutes start to finish.

What temperature do I cook Schab Pieczony at?

For Schab Pieczony, the oven is set to 375 F (about 190 C) in step 3. The longest stretch at that heat is 55 minutes, in step 4. The target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

Why rest the meat in Schab Pieczony?

Step 5 reads: "Transfer 2 lbs boneless pork loin roast to a cutting board and rest it for 10 minutes, loosely covered with foil." Heat drives the juices toward the center. The rest in step 5 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

What can I use instead of Dijon mustard in Schab Pieczony?

The entry for Schab Pieczony calls for 2 tbsp Dijon mustard. In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

How do I store and reheat Schab Pieczony?

Refrigerate what is left of Schab Pieczony within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through.

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