Bayrischer Schweinebraten

1 kg boneless pork loin roast
2 tsp SIDS SALT & PEPPER
1 tsp SIDS CRAZY SALT
½ tsp caraway seeds
2 tsp FENUGREEK MUSTARD
1 tbsp rice bran oil
1 large onion, quartered
2 carrots
⅛ celeriac, (celery root) chopped
1 spring onion, chopped
½ cup SIDS RASPBERRY VINEGAR
2 tbsp butter, to taste
2 tbsp cornflour

Preheat oven to 175°C.
Lightly wet the pork with oil then season with SIDS SALT & PEPPER, SIDS CRAZY SALT, paprika and caraway seeds then spread FENUGREEK MUSTARD over pork.
Heat oil in a large frypan over medium-high heat then 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 pan used to fry pork then cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan.
Pour ½ cup SIDS RASPBERRY VINEGAR into the pan used to cook the pork and vegetables then simmer and scrape up any browned bits from the bottom with a spatula.
Pour over pork then bake in oven until pork is slightly pink in the center, 2½-3 hours, basting often. An instant-read thermometer inserted into the centre should read at least 63°C. If vegetables become dry, add hot water as needed. Alternatively, cook everything in a slow cooker.
Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan and reserve vegetables.
Bring liquid to a boil and add butter and cornflour then simmer until sauce is thickened, about 5 minutes. Slice pork and serve with sauce and vegetables.