Schab Pieczony - Roast Pork Loin

Remove pork loin from refrigerator 1 hour before cooking to bring to room temperature.

Pat meat completely dry with paper towels all over.

Peel garlic cloves, cut each into 3-4 thin slivers lengthwise.

Using sharp paring knife, make 20-24 small deep cuts all over pork loin.

Insert garlic sliver into each cut, pushing deep into meat.

In small bowl, combine dried marjoram, caraway seeds, salt, and black pepper.

Rub spice mixture all over pork loin, massaging into meat on all sides.

Cover with plastic wrap, let marinate for at least 2 hours, preferably overnight in refrigerator.

When ready to cook, preheat oven to 180°C (350°F).

Peel onions, slice into thick rounds, arrange in bottom of roasting pan.

Add bay leaves to onions in pan.

Place marinated pork loin on top of onion bed, fat-cap facing up.

Pour vegetable broth around pork, not over it - liquid helps keep meat moist.

Place uncovered roasting pan in preheated oven on middle rack.

Roast for 75-90 minutes, basting every 20 minutes with pan juices.

Basting creates beautiful golden crust and keeps meat moist.

Meat is done when internal temperature reaches 63°C in thickest part.

For extra crispy crust, increase heat to 220°C for final 10 minutes.

Remove pork from oven when properly cooked, transfer to cutting board.

Tent loosely with aluminum foil, let rest for 15-20 minutes before slicing.

Resting allows juices to redistribute - meat will be much more moist.

While meat rests, make gravy: strain pan juices through sieve, pressing onions to extract flavor.

Skim excess fat from surface of juices, heat in saucepan.

If gravy too thin, simmer to reduce, or whisk in small amount of flour mixed with water.

Slice rested pork loin against grain into 1cm thick slices.

Arrange slices on serving platter, drizzle with some gravy.

Serve remaining gravy on side in gravy boat.