Bayrischer Schweinebraten (Bavarian Roast Pork)

Simple pork roast gets an authentic German makeover with sweet paprika, caraway seeds, and grainy mustard.

• Preparation Time: 20 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 20 mins
• Calories: 346 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.

Step 7

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.