BAYRISCHER SCHWEINEBRATEN (BAVARIAN ROAST PORK)
Roast pork is totally simple to make, and because my nieces keep asking for the recipe, I've published it here now.
Provided by International Recipes
Categories Trusted Brands: Recipes and Tips
Time 3h20m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.
- Heat vegetable oil in a large skillet over medium-high heat; 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 skillet used to fry pork; cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan.
- Pour 1 cup hot water into the skillet used to cook the pork and vegetables; simmer and scrape up any browned bits from the bottom with a spatula. Pour water over pork.
- Bake in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If vegetables become dry, add 1 cup hot water, or as needed.
- Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.
- Bring liquid to a boil and add butter and cornstarch; simmer until sauce is thickened, about 5 minutes. Slice pork and serve with sauce and vegetables.
Nutrition Facts : Calories 346.1 calories, Carbohydrate 9.6 g, Cholesterol 92.9 mg, Fat 21.1 g, Fiber 1.8 g, Protein 28.3 g, SaturatedFat 8.2 g, Sodium 531.6 mg, Sugar 2.6 g
SCHWEINEBRATEN - GERMAN STYLE ROAST PORK
This is my own version of several Internet recipes I looked at. I borrowed a little of this, a little of that and came up with . . . good old-fashioned pork roast, German style. You know it's gotta be yummy!
Provided by Ellen Bales
Categories Roasts
Time 9h15m
Number Of Ingredients 15
Steps:
- 1. Rub the entire roast all over with the oil and sprinkle with caraway, salt and pepper, and other spices. Let stand for one hour and then place into the slow cooker
- 2. Wash the cabbage and cut into wedges. Add to slow cooker on top of roast. Add carrots, onions, and liquids to the slow cooker and turn on Low Heat. Cover and cook 5 - 6 hours.
- 3. Add fingerling potatoes to the slow cooker. Cover and continue cooking about 4 more hours.
- 4. Slice the roast thinly and serve with the broth and vegetables on the side.
SCHWEINEBRATEN - GERMAN STYLE ROAST PORK
This recipe is known by different names in different countries. In the Czech Republic this dish is known as veprova pecene. In Poland, it is called pieczen wieprzowa. The cooking time depends on the size of the roast. Posted in response to a recipe request.
Provided by Molly53
Categories Pork
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Rub the entire roast all over with the oil and sprinkle with caraway, salt, pepper.
- Let stand for one hour.
- Spray your roasting pan with cooking spray.
- Place the vegetables into roasting pan and pour liquid of choice.
- Place the roast, fat side down, in the roasting pan on top of the vegetables.
- Cover tightly and roast for one hour.
- Remove from oven, uncover and turn roast fat side up.
- Cut decorative diamonds into the fat, insert meat thermometer and replace, uncovered, back into the oven for approximately 2 hours or until meat thermometer reads 165°F.
- Remove from oven and take out of roaster; cover with foil to preserve temperature, and let rest for 15 to 20 minutes.
- Remove and save the vegetables to serve on the side.
- Measure pan juices; add enough chosen liquid (water, wine, stock, or beer) to make 2 cups.
- Make a roux by blending the flour and butter together very well in a saucepan; add the pan juices and bring to a simmer.
- Slice the roast thinly and serve with the gravy on the side.
- For additional richness, the gravy may be finished with a little butter, cream or sour cream.
Nutrition Facts : Calories 836.9, Fat 63.2, SaturatedFat 21.9, Cholesterol 224.9, Sodium 1410.5, Carbohydrate 10.7, Fiber 2.6, Sugar 3.3, Protein 53.6
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