Recipe Details
Ingredients
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2 ¼poundsboneless pork loin roast
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1teaspoonsalt, or more to taste
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1teaspoonground black pepper, or more to taste
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1teaspoonsweet paprika
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½teaspooncaraway seeds
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2teaspoonsgrainy mustard
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1tablespoonvegetable oil
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1largeonion, quartered
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2carrots
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⅛celeriac (celery root), chopped
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1spring onion, chopped
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2cupswater, or as needed – divided
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2tablespoonsbutter, or to taste
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2tablespoonscornstarch
Cooking Directions
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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.
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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.
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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.
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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.
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Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.
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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
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories346 | |
% 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.
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