Prepare the pork
Preheat the oven to 175°C. In a small bowl, mix the mustard, honey, garlic, 1 tablespoon of rapeseed oil, half of the caraway seeds, a little salt and black pepper. Reserve approximately one-third of the mixture for later and spread the rest over the entire surface of the pork

Prepare the potatoes and vegetables
Wash the potatoes and cut them into large pieces. Peel and cut the carrots and onions into thick strips. Place the potatoes, carrots and onions in a large, deep roasting tray. Add the remaining tablespoon of rapeseed oil, the remaining caraway seeds, a little salt and pepper. Mix well and place the pork in the center of the tray and pour 200 ml of water into the base

Roast the meat, potatoes and vegetables
Cover the tray well with baking paper and aluminium foil. Roast for approximately 1 hour and 20 minutes.

Prepare the fruits
Cut the apples and pears into large slices or thick pieces without peeling them. The skin helps the fruit retain its shape better during roasting.

Add the fruits
After the first 80 minutes, remove the cover, turn the potatoes and gently mix the vegetables. Brush the pork with the remaining mustard and honey mixture and add the fruit into the tray.

Add the broccoli
Divide the broccoli into medium-sized pieces Add it to the tray during the final 20–25 minutes of cooking, together with the remaining 50 ml of water. Continue roasting uncovered until the pork is golden, the potatoes and vegetables are tender and the fruit is cooked without losing its shape.

Serve
Remove the pork from the oven and leave it to rest for approximately 10 minutes. Cut it into slices and serve with the roasted potatoes, broccoli, carrots and visible pieces of apple and pear.