Name: Bayrischer Schweinebraten (Bavarian Roast Pork) recipe
Ingredients: 2 ¼ pounds boneless pork loin roast;1 teaspoon salt, or more to taste;1 teaspoon ground black pepper, or more to taste;1 teaspoon sweet paprika;½ teaspoon caraway seeds;2 teaspoons grainy mustard;1 tablespoon vegetable oil;1 large onion, quartered;2 carrots;⅛ celeriac (celery root), chopped;1 spring onion, chopped;2 cups water, or as needed - divided;2 tablespoons butter, or to taste;2 tablespoons cornstarch

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Ingredients

2 ¼ pounds boneless pork loin roast 1 teaspoon salt, or more to taste 1 teaspoon ground black pepper, or more to taste 1 teaspoon sweet paprika ½ teaspoon caraway seeds 2 teaspoons grainy mustard 1 tablespoon vegetable oil 1 large onion, quartered 2 carrots ⅛ celeriac (celery root), chopped 1 spring onion, chopped 2 cups water, or as needed - divided 2 tablespoons butter, or to taste 2 tablespoons cornstarch

Nutrition Info

346.1 calories carbohydrate: 9.6 g cholesterol: 92.9 mg fat: 21.1 g fiber: 1.8 g protein: 28.3 g saturatedFat: 8.2 g servingSize: - sodium: 531.6 mg sugar: 2.6 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C).
Season pork loin with salt, black pepper, paprika, and caraway seeds, spread mustard over pork.
Heat vegetable oil in a large skillet over medium-high heat, fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add onion, carrots, celeriac, and spring onion to the same skillet used to fry pork, cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan.
Pour 1 cup hot water into the skillet used to cook the pork and vegetables, simmer and scrape up any browned bits from the bottom with a spatula. Pour water over pork.
Bake in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If vegetables become dry, add 1 cup hot water, or as needed.
Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan, reserve vegetables.
Bring liquid to a boil and add butter and cornstarch, simmer until sauce is thickened, about 5 minutes. Slice pork and serve with sauce and vegetables.

Recipe Yield

6 servings

Recipe Note

Roast pork is totally simple to make, and because my nieces keep asking for the recipe, I've published it here now.

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