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

Recipe Summary

prep:
20 mins
cook:
3 hrs
total:
3 hrs 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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

346 calories; protein 28.3g 57% DV; carbohydrates 9.6g 3% DV; fat 21.1g 33% DV; cholesterol 92.9mg 31% DV; sodium 531.6mg 21% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/03/2013
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! Read More
(4)

Most helpful critical review

Rating: 3 stars
04/18/2013
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. Read More
(4)
17 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/03/2013
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! Read More
(4)
Rating: 3 stars
04/18/2013
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. Read More
(4)
Rating: 5 stars
05/07/2013
Delicious! I modified the cooking time for my smaller pork roast. I used the roast that comes packaged from Costco so it was very quick. Read More
(3)
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Rating: 5 stars
12/31/2015
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! Read More
(3)
Rating: 5 stars
01/09/2014
We made this as a crock pot recipe; just basically threw it all in (except corn starch butter and green onion) with enough water to cover pork loin about 2/3 of the way. The juices can then be combined on the stove top with the remaining ingreds for a gravy. YUM! Really good with creamy mashed potatoes. Read More
(2)
Rating: 5 stars
11/13/2013
My changes- Used white wine to deglaze the pan (instead of water) Made a half recipe (only three people eating here!) Fully cooked the pork didn't feel safe with undercooked pork. Next time: I would lower the oven temp to 325 so it could be in the oven longer. Might not be needed if you do a full roast. Read More
(2)
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Rating: 5 stars
03/19/2016
Yummy Read More
(1)
Rating: 4 stars
01/13/2014
This is awesome but I think I'll just cover it in aluminum foil next time. I'm not much into basting. The only change I made was replacing the water with Pinot Grigio. Read More
(1)
Rating: 4 stars
01/22/2017
It was delicious but needs more veggies. Potatoes etc Read More