Bayrischer Schweinebraten (Bavarian Roast Pork)

Name: Bayrischer Schweinebraten (Bavarian Roast Pork)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

775

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Bayrischer Schweinebraten (Bavarian Roast Pork) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!