Mother's good roast pork

Ingredients for 5 servings:

• 1 kg pork loin
• 2 onions
• 2 large carrots
• 1 garlic clove(s)
• Fat for frying
• salt and pepper
• Caraway seeds
• Beer, light beer or pilsner
• Water
• cornstarch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Rinse the pork loin with cold, clean water and then dry it with kitchen paper. Season with salt, pepper, and plenty of caraway seeds and rub in. Heat the roasting fat in a roasting pan. Sear the pork loin on all sides until it develops a light crust. Add the onions, carrots, and garlic and fry. When the vegetables are well browned (just before they start to burn), deglaze with a good splash of beer. As soon as the juices have come off the bottom of the pan, add water until the roast is two-thirds submerged in the liquid. Let the roast simmer over low heat with the lid closed for 1.5 hours. Turn the roast once after 45 minutes. The roast is done as soon as you can easily pierce the meat with a roasting fork without resistance. Remove the meat from the liquid. Pour the liquid through a sieve into a container provided. Strain the vegetables in the sieve with a spoon; this will give the sauce a certain consistency and flavor. Now pour the stock back into the roughly cleaned roasting pan and bring to a boil. Thicken the stock with cornstarch until it reaches the desired consistency. Slice the roast and return it to the sauce.