Bavarian pork roast

    (19)
    3 hours 10 min

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


    1 person made this

    Ingredients
    Serves: 8 

    • 1kg boneless pork loin
    • 1 teaspoon salt, or more to taste
    • 1 teaspoon freshly ground black pepper, or more to taste
    • 1 teaspoon paprika
    • 1/2 teaspoon caraway seeds
    • 2 teaspoons grainy mustard
    • 1 tablespoon vegetable oil
    • 1 large onion, quartered
    • 2 carrots, peeled and chopped
    • 1/8 celeriac, peeled and chopped
    • 1 spring onion, chopped
    • 500ml water, or as needed - divided
    • 2 tablespoons unsalted butter, or to taste
    • 1 tablespoon cornflour, or as needed

    Method
    Prep:10min  ›  Cook:3hr  ›  Ready in:3hr10min 

    1. Preheat oven to 180 C / Gas 4.
    2. Season pork loin with salt, black pepper, paprika and caraway seeds; spread mustard over pork.
    3. Heat vegetable oil in a large pan over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting tin. Add onion, carrots, celeriac and spring onion to the same pan used to fry pork; cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting tin.
    4. Pour 250ml hot water into the pan used to cook the pork and vegetables. Simmer and scrape up any browned bits from the bottom with a spatula; pour the sauce over the pork.
    5. Roast in preheated oven until pork is slightly pink in the centre, 2 1/2 to 3 hours, basting often. If vegetables become dry, add 250ml 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 the boil; add butter and cornflour. Stir and simmer until sauce is thickened, about 5 minutes. Slice pork and serve with sauce and vegetables.

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    Reviews & ratings
    Average global rating:
    (19)

    Reviews in English (11)

    by
    4

    It was ok - I put it in the slow cooker, which caused it to fall apart. We turned it into pulled pork sandwiches. The smell in the home caused my 2 kids, German exchange student and husband to all say they didn't want it...it definitely tasted better than it smelled. I likely won't make it again.  -  18 Apr 2013  (Review from Allrecipes US | Canada)

    by
    4

    Very nice! I substituted Chardonnay for the water in step 4. Spring Onion is also known as scallions or green onion, I never heard of Spring Onion before, learned something new. Absolutely delicious recipe!  -  03 Feb 2013  (Review from Allrecipes US | Canada)

    by
    3

    ABSOLUTELY DELICIOUS! I am such a big German foodie, so naturally I just couldn't wait to try this recipe out. I made it tonight for our New Years Eve dinner and my husband absolutely LOVED it, as did I! I followed the recipe to a "T", only reducing the cook time from 2.5 hours to 2 in fear of overcooking. My gut was right, because it came out full of flavor and perfectly moist. Will be making this again, again, and again!  -  31 Dec 2015  (Review from Allrecipes US | Canada)

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