Schweinebraten (German Roasted Pork)

Step 1

Set the oven to 325°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Pat the pork roast dry all over with paper towels, pressing gently so the surface becomes completely dry and not wet.

Step 3

Sprinkle salt and pepper evenly over all sides of the roast, rubbing it gently with your fingers so the seasoning sticks.

Step 4

Place a large cast iron skillet or heavy-bottomed roasting pan on the stovetop over medium-high heat and wait until it is very hot, about 2 minutes.

Step 5

Pour 2 tablespoons of oil into the hot pan, wait 30 seconds until the oil shimmers and slides quickly when you tilt the pan.

Step 6

Carefully lay the pork roast into the hot oil fat-side down, keeping your hands away from the pan as it will sizzle loudly.

Step 7

Let the meat sear without moving it for 4 minutes until the bottom turns the color of dark caramel, then check by lifting the edge with tongs.

Step 8

Using tongs, flip the roast onto its other side and sear for another 4 minutes until that side also turns dark caramel color.

Step 9

Remove the roast from the pan and set it on a clean cutting board or large plate.

Step 10

Pour out all but 1 tablespoon of the oil and browned bits from the pan, leaving the stuck-on brown crust on the bottom.

Step 11

Add the quartered onion and carrot pieces to the pan and stir continuously over medium-high heat for 3 minutes until the vegetables just begin to brown.

Step 12

Pour in the 1.5 cups of beef broth and use a wooden spoon to scrape up the dark brown stuck-on bits from the bottom of the pan.

Step 13

Stir in the whole grain mustard, caraway seeds, and bay leaves until they are evenly distributed throughout the liquid.

Step 14

Return the seared pork roast to the pan, fat-side up, nestle it among the vegetables and broth so it sits partially submerged.

Step 15

Transfer the entire skillet or pan carefully to the preheated 325°F oven and close the door gently.

Step 16

Roast uncovered for 2 to 2.5 hours, opening the oven door every 45 minutes to turn the roast onto its other side for even cooking.

Step 17

The pork is done when a meat thermometer inserted into the thickest part away from bone reads 190°F, indicating the meat is very tender.

Step 18

Remove the pan from the oven carefully using oven mitts and set it on a trivet or pot holder on the countertop.

Step 19

Lift the roast out of the pan using tongs and transfer it to a warm serving plate or cutting board; let it rest for 15 minutes covered loosely with foil.

Step 20

Strain the roasting liquid through a fine-mesh sieve into a bowl, discarding the vegetables and bay leaves; press gently to extract liquid.

Step 21

Pour the strained liquid back into the roasting pan over medium heat and let it bubble gently, stirring occasionally, for 2 minutes.

Step 22

Sprinkle 1 tablespoon of flour over the simmering liquid and whisk it in with a fork or whisk until no lumps remain, creating a slightly thickened sauce.

Step 23

Taste the sauce with a small spoon and add salt and pepper as needed until it tastes flavorful to you.

Step 24

Slice the rested pork roast against the grain into 0.5-inch-thick slices, cutting downward perpendicular to the direction the muscle fibers run.

Step 25

Arrange the sliced pork on a warm serving platter and pour the pan sauce over the meat or serve it in a separate gravy boat on the side.