Prep Time:
20 mins
Cook Time:
3 hrs
Total Time:
3 hrs 20 mins
Servings:
6
Yield:
6 servings
Ingredients
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.
Nutrition Facts (per serving)
| 346 | Calories |
| 21g | Fat |
| 10g | Carbs |
| 28g | Protein |
