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Categories:
pork loin roast salt ground black pepper sweet paprika caraway seeds grainy mustard vegetable oil onion carrots celery root spring onion water butter cornstarch
Viewed: 88 - Published at: 8 years agoIngredients
- 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
Method
- Preheat oven to 350 degrees F (175 degrees C).
- Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.
- 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.
- 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.
- 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.
- Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.
- 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.
