Bayrischer Schweinebraten (Bavarian Roast Pork)

4.6
(18)

Roast pork is totally simple to make, and because my nieces keep asking for the recipe, I've published it here now.

close up view of Bavarian Roast Pork with carrots and celery
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Prep Time:
20 mins
Cook Time:
3 hrs
Total Time:
3 hrs 20 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 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

  • 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

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.

  3. 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.

  4. 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.

  5. 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.

  6. Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.

  7. 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
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
Vitamin C 6mg 31%
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.

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