Dirndl Kitchen

Brown the pork
1 Preheat the oven to 300°F (150℃) on the conventional setting.
2 Season the pork roast all over with the salt and pepper.
3 Heat the butter and avocado oil in a large Dutch oven or deep oven-safe pan over medium-low heat and brown the pork on all sides until golden. This should take about 8 to 10 minutes total.
Build the braising base
6 While the pork browns, roughly chop the onions and carrots and peel the garlic cloves.
24 Remove the pork from the pan. Add the onions and carrots to the pan and cook until they begin to caramelize, about 10 minutes.
9 Stir in the garlic and tomato paste and cook for 1 minute.
Braise the roast
11 Pour in the broth and add the bay leaves and whole allspice.
12 Bring everything to a boil.
13 Return the pork to the pan with the fatty side facing up.
14 Transfer to the oven and cook until the internal temperature reaches 140°F / 60°C, about 30 minutes.
15 Remove the roast from the pan and let it rest on a plate for 10 minutes.
Make the sauce
17 Strain the braising liquid through a fine mesh sieve and discard the vegetables and spices.
18 Return the strained liquid to the pan. Stir in the Dijon mustard and simmer over medium-high heat for about 10 minutes to reduce slightly.
20 Add the cream and season to taste with additional salt and pepper if needed.
21 If you want a thicker sauce, whisk the cornstarch with a small amount of cold water first, then stir it into the sauce and simmer briefly until thickened.
Slice and serve
23 Slice the rested pork and place back into the pan with the sauce. Serve with the sauce spooned over the top, German bread dumplings (Semmelknödel) and oven-roasted veggies.