Bayrischer Schweinebraten (Bavarian Roast Pork)

Name: Bayrischer Schweinebraten (Bavarian Roast Pork)
Total time: 200
Yield: 6
Ingredients: 2.25 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; 0.5 teaspoon caraway seeds; 2 teaspoons grainy mustard; 1 tablespoon vegetable oil; 1 large onion, quartered; 2 carrots; 0.125 celeriac (celery root), chopped; 1 spring onion, chopped; 2 cups water, or as needed - divided; 2 tablespoons butter, or to taste; 2 tablespoons cornstarch

Recipe by International Recipes from allrecipes.com

Dinner 3 Hr. 20 Mins.

Ingredients

6 servings

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2.25 pounds boneless pork loin roast
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1 teaspoon salt, or more to taste
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1 teaspoon ground black pepper, or more to taste
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1 teaspoon sweet paprika
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0.5 teaspoon caraway seeds
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2 teaspoons grainy mustard
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1 tablespoon vegetable oil

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1 large onion, quartered
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2 carrots
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0.125 celeriac (celery root), chopped
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1 spring onion, chopped
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2 cups water, or as needed - divided
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2 tablespoons butter, or to taste
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2 tablespoons cornstarch

Instructions

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.