Senfbraten (Mustard-Crusted Pork Roast with Pan Gravy)

• 1.2 kg Pork shoulder, boneless
• 60 g Dijon mustard
• 2 tsp Caraway seeds
• 1 tsp Black pepper, freshly ground
• 2 medium Yellow onion
• 1 tbsp Olive oil
• 2 pieces Bay leaves
• 500 ml Beef stock
• 1 tbsp Apple cider vinegar
• 2 tsp Fine sea salt

1. Heat the oven to 180°C (355°F). Pat the pork dry, then season all over with the fine sea salt and black pepper. Mix the Dijon mustard with the caraway seeds and spread it evenly over the pork.
2. Peel and slice the yellow onions into thick wedges. Scatter them in a roasting pan, drizzle with the olive oil, and tuck in the bay leaves. Sit the pork on top, mustard side up.
3. Roast for 75 to 90 minutes, turning the pan once, until the onions are deeply browned and the pork reaches 70°C (160°F) in the thickest part. If the onions look like they are catching too quickly, splash in a little of the beef stock to keep them from burning. Transfer the pork to a board and rest for 15 minutes.
4. Tip off and discard any excess surface fat from the roasting pan, then place the pan over a medium heat on the hob. Add the apple cider vinegar and scrape up the browned bits, then pour in the beef stock. Simmer for 6 to 8 minutes until the gravy is glossy and lightly thickened, then remove the bay leaves.
5. Slice the pork and serve with the onions and pan gravy. Taste the gravy and adjust with a little more black pepper if needed. Spoon any resting juices from the board into the gravy before serving.

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