How to Make German Pork Loin Roast
Step One: Let your pork loin come to room temperature, then season it with salt and coat it generously in mustard (affiliate link). This helps the seasoning stick and sets you up for a really good sear.
Step2: Using an oven-proof pot, sear the pork loin in hot oil until deeply browned on all sides. This step builds a tone of flavor, so give it a few minutes on each side rather than rushing it.
Step3: Remove the meat, then cook the onions, leeks, carrots, celery root, and garlic in the same pot, right in with all those flavorful bits left behind. Stir in the tomato paste, then deglaze with a splash of broth, scraping up the browned bits from the bottom.
Step 4: Return the pork to the pot, add the bay leaves, juniper berries (affiliate link)and remaining broth, then roast uncovered, basting occasionally with the dark beer. For my 1 kg (2.2 lb) roast, this took about 60 minutes, but cooking time really depends on the size and thickness of your cut, so it is better to rely on a meat thermometer rather than the clock. Check the internal temperature; you’re looking for 65°C (150°F) for juicy, tender meat. Once it’s there, rest the meat for 15 minutes before slicing.
Step5: Strain the braising liquid, bring it to a boil, then whisk in the cornstarch slurry until it thickens into a rich pork loin roast gravy. Taste and adjust the seasoning before serving over the sliced pork.