Bayrischer Schweinebraten (Bavarian Roast Pork)

Ingredients

• 2.3 pounds pork loin roast boneless
• 2 tablespoons butter to taste
• 0.5 teaspoon caraway seeds 
• 2  carrots 
• 0.1  celery root chopped (celery root)
• 2 tablespoons cornstarch 
• 2 teaspoons grainy mustard 
• 1 teaspoon ground pepper black to taste
• 1 large onion quartered
• 1 teaspoon salt to taste
• 1  spring onion chopped
• 1 teaspoon paprika sweet
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• sauce pan
• oven
• sieve
• roasting pan
• kitchen thermometer
• spatula

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.
4. Transfer pork to a large roasting pan.
5. 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.
6. Spread vegetable mixture around pork in roasting pan.
7. 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.
8. Pour water over pork.
9. 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.
10. Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.
11. 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.