Recipes Trusted Brands: Recipes and Tips Bayrischer Schweinebraten (Bavarian Roast Pork) 4.6 (20) 20 Reviews 6 Photos Roast pork is totally simple to make, and because my nieces keep asking for the recipe, I've published it here now. Submitted by International Recipes Updated on December 24, 2022 Save Rate Print Share Close Add Photo 6 6 6 6 Prep Time: 20 mins Cook Time: 3 hrs Total Time: 3 hrs 20 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 2 ¼ 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 ½ teaspoon caraway seeds 2 teaspoons grainy mustard 1 tablespoon vegetable oil 1 large onion, quartered 2 carrots ⅛ celeriac (celery root), chopped 1 spring onion, chopped 2 cups water, or as needed - divided 2 tablespoons butter, or to taste 2 tablespoons cornstarch Directions 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. I Made It Print 45 home cooks made it! Nutrition Facts (per serving) 346 Calories 21g Fat 10g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 346 % Daily Value * Total Fat 21g 27% Saturated Fat 8g 41% Cholesterol 93mg 31% Sodium 532mg 23% Total Carbohydrate 10g 3% Dietary Fiber 2g 6% Total Sugars 3g Protein 28g 57% Vitamin C 6mg 7% Calcium 49mg 4% Iron 2mg 8% Potassium 599mg 13% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.