Bayrischer Schweinebraten (Bavarian Roast Pork)

Recipe View Preheat oven to 350 degrees F (175 degrees C). (Prep time: 5 minutes)

Recipe View Season pork loin generously with salt, black pepper, paprika, and caraway seeds. Spread grainy mustard evenly over the entire surface of the pork. (Prep time: 5 minutes)

Recipe View Heat vegetable oil in a large skillet over medium-high heat. Sear the pork loin on all sides until deeply browned, creating a flavorful crust. (Approx. 15 minutes). Transfer the seared pork to a large roasting pan. Add quartered onion, chopped carrots, celeriac, and spring onion to the same skillet. Cook and stir until vegetables begin to soften and caramelize. (Approx. 10 minutes). Spread the sautéed vegetable mixture around the pork in the roasting pan.

Recipe View Pour 1 cup of hot water into the skillet used for searing the pork and sautéing the vegetables. Simmer, using a spatula to scrape up any flavorful browned bits stuck to the bottom of the pan. Pour this rich liquid over the pork and vegetables in the roasting pan.

Recipe View Bake in the preheated oven until the pork is slightly pink in the center and cooked through, approximately 2 1/2 to 3 hours. Baste the pork frequently with the pan juices during baking to keep it moist and flavorful. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C). If the vegetables begin to dry out during cooking, add the remaining 1 cup of hot water, or as needed.

Recipe View Once the pork is cooked, transfer it to a large platter and cover loosely with foil to keep warm. Strain the remaining liquid from the roasting pan through a fine-mesh sieve into a saucepan. Reserve the cooked vegetables.

Recipe View Bring the strained liquid to a boil over medium heat. In a small bowl, whisk together the butter and cornstarch to form a slurry. Gradually whisk the cornstarch slurry into the boiling liquid. Reduce heat and simmer until the sauce thickens to your desired consistency. (Approx. 5 minutes). Slice the pork and serve immediately with the luscious gravy and the reserved roasted vegetables.