Bayrischer Schweinebraten (Bavarian Roast Pork) |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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Roast pork is totally simple to make, and because my nieces keep asking for the recipe, I've published it here now. Ingredients:
2 1/4 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 |
1/2 teaspoon caraway seeds |
2 teaspoons grainy mustard |
1 tablespoon vegetable oil |
1 large onion, quartered |
2 carrots |
1/8 celeriac (celery root), chopped |
1 spring onion, chopped |
2 cups water, or as needed - divided |
2 tablespoons butter, or to taste |
2 tablespoons cornstarch |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.
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.
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.
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.
6. Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.
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.
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