Bavarian pork roast
Simple pork roast gets an authentic German makeover with sweet paprika, caraway seeds and grainy mustard.
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
- 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.
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Reviews & ratings
Average global rating:
(22)
Reviews in English (13)
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)
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)
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)