Polish Schab Pieczony, Roast Pork Loin

📍 Where this dish comes from: Silesia (Śląsk)
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Schab pieczony is a classic Polish roast pork loin, traditionally studded with garlic and dried prunes for a subtle sweetness running through the meat. This version keeps the garlic and drops the prunes, relying instead on a well-seasoned crust and a careful roast.

What You’ll Need

Polish Schab Pieczony, Roast Pork Loin

A genuine Sunday roast, studded with garlic and prunes and roasted until tender.

Print Recipe

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Course: Main Course

Cuisine: Polish

Servings: 8 servings

Calories: 340kcal

Ingredients

• 3 lb boneless pork loin
• 6 cloves garlic slivered
• 2 tbsp oil
• 2 tsp marjoram
• 1 tsp caraway seeds
• 1 cup chicken or pork broth
• Salt and pepper to taste

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Instructions

• Preheat oven to 350°F (175°C).
• Using a sharp knife, cut small slits all over the pork loin and insert garlic slivers.
• Rub the outside with oil, then season generously with marjoram, caraway, salt, and pepper.
• Heat a large oven-safe skillet or Dutch oven over medium-high heat. Sear the loin on all sides until browned, about 6–8 minutes total.
• Add broth to the pan.
• Transfer to the oven and roast 1 hour to 1 hour 15 minutes, until a thermometer reads 145°F (63°C).
• Rest 10 minutes before slicing, and spoon the pan juices over the top.

Nutrition

Serving: 1serving | Calories: 340kcal | Protein: 38g | Fat: 18g

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Health Benefits

• Pork loin is a lean, high-protein cut well suited to a ketogenic table.
• Studding with garlic infuses flavor throughout the roast without added sauce or carbs.
• A genuine Sunday centerpiece that needs minimal adaptation to fit keto.

Pairs Well With

• Polish Kapusta Kiszona, Braised Sauerkraut
• Polish Mizeria, Cucumber & Sour Cream Salad