Pork Roast with banana sauce

Pork Roast with banana sauce

I started to make this dish in Germany. It is not particularly German style, besides the fact that I do use German cumin for this recipe. I did mention in earlier posts that the cumin tastes different here.  Now this might be a tricky one to find in the US, but  I would really try to find a German store, and buy it there.  It really makes a huge difference in flavor!


  • 1 pork roast – 3 lbs (1.5 kg)
  • 2 teaspoons salt
  • 1 teaspoon thymian
  • 1 teaspoon cumin – ground
  • 1/2 teaspoon marjoram
  • ground pepper
  • 1 teaspoon garlic powder
  • 4 onions – quartered
  • 4 garlic cloves – quartered
  • 2 Tablespoons olive oil
  • 1 Tablespoon Banana Jam (or 1 banana – cooked)
  • 1 teaspoon cornstarch – diluted in a little bit of water


  1. Mix all the cumin, thymian, marjoram, pepper, salt, garlic powder and olive oil.  Rub the roast with this mixture.
  2. With a pointy knife, make a few small cuts in the roast, and insert the garlic clove in them.
  3. Pork Roast 1Place the onions around the roast. Add the water, and place covered in a preheated oven at 350ºF (180ºC) for 1 hour.
  4. Uncover the roast, check for liquids and continue baking uncovered for another hour.
  5. When the meat is well done (it should be really tender), place the meat on a cutting board, and let stand for about 10 minutes before slicing.
  6. In the meantime, puree the sauce with a mixer, add the banana jam and warm up while stirring it with a whisker.  Add the cornstarch and bring it to a boil for just a second so that the sauce thickens up.  Pass the sauce through a sieve.
  7. Slice the roast and place it over the sauce.