PORK ROAST FRANCONIAN STYLE
Provided by Angela Schofield
Time 2h20m
Number Of Ingredients 15
Steps:
- In a small bowl mix salt, pepper, paprika, marjoram, garlic paste and mustard.
- Brush the tenderloin with the spice mix from all sides.
- Cube the onions.
- Peel carrots, clean leek and finely slice all.
- Heat Butterschmalz over medium heat and fry onions until translucent.
- Place the meat into the pot and brown meat from all sides.
- Add the finely chopped vegetables and fry for a couple of minutes on medium heat.
- Add the vegetable broth, cover pot with a lid and simmer on medium heat for about 45 min.
- Break bread into pieces and place around the meat.
- Cover again with the lid and simmer for another 45 to 60 min. or until the meat reaches about 145F.
- Add the beer to the pot, cover pot again and let simmer for about 15 min.
- Remove the meat from the pot and keep warm.
- Blend the liquid with all vegetables and the soft bread immersion blender or transfer to a stand mixer and blend to a smooth gravy.
- The gravy should be thick and creamy. If not add a slurry consistent of 1 tbsp. of corn starch and 2 tbsp. of water and mix well.
- Bring to a boil and let simmer until desired thickness.
- In the meantime, slice the meat into finger thick slices.
- Serve with potato dumplings, boiled potatoes or a slice of fresh rye bread.
Nutrition Facts : ServingSize 1 grams, Calories 354 kcal, Carbohydrate 13 g, Protein 49 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 152 mg, Sodium 863 mg, Fiber 2 g, Sugar 3 g
GERMAN PORK ROAST
This tender roast is my husband's favorite meal. He even asks for it on his birthday!-Camie S. Hewitt, Redmond, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the oil, garlic, lemon juice, mustard and seasonings. Rub over roast. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 20 minutes. Add the potatoes, onions and tomato to the pan; bake 40-70 minutes longer or until a thermometer reads 160° and vegetables are tender. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 347 calories, Fat 13g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 362mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 35g protein.
AUTHENTIC SCHWEINEBRATEN GERMAN PORK ROAST BAVARIAN STYLE
This is the famous Bavarian Pork Roast. Juicy and very very tender with a fantastic sauce. Traditionally served with potato dumplings and sauerkraut. The recipe reads very lengthy but in fact is very simple and easy to make.
Provided by sonnyu28
Categories Pork
Time 3h15m
Yield 1 roast, 6 serving(s)
Number Of Ingredients 14
Steps:
- wash and pat dry roast.
- mix all dry ingredients together and rub onto roast.
- spread a liberal amount of mustard onto roast.
- heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.
- push vegetables aside and brown roast from all sides in the very very hot roasting pan.
- ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).
- ad broth and transfer everything to the oven.
- roast covered for 1 1/2 hours at 350°F.
- uncover, stir onions and veggies.
- turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.
- once roasting time has finished transfer meat to a plate to rest.
- take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce!
- strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat.
- Slice roast into 1/2 thick slices and pour gravy liberally over everthing.
- Best served with potato dumplings and sauerkraut.
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 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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