About this recipe:Simple pork roast gets an authentic German makeover with sweet paprika, caraway seeds and grainy mustard.
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
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Method Prep:10min › Cook:3hr › Ready in:3hr10min
Preheat oven to 180 C / Gas 4.
Season pork loin with salt, black pepper, paprika and caraway seeds; spread mustard over pork.
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.
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.
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.
Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.
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.