Schweinebraten or a German Pork Roast
It was a cold rainy Sunday and I had defrosted a pork roast then decided would try a German Style one for an Octoberfest dinner. Kate and Nick came out -we all gave it 2 thumbs up and I would definitely make it again. I served it with store bought Spaetzle that I made per package instructions. Also sauteed 1/2 red shredded cabbage with sliced onion as a side dish. Also made roasted butternut squash. The roast was really easy to do and the veggies that cooked under it I served as well . Gravy was simple and delicious.
.JPG)
2 – 3 pound pork loin roast
4 slices pork bacon
2 cloves garlic, chopped, DIVIDED
salt and pepper
1 large onion
1 cup carrot slices ( I probably used 2 cups)
2 c. white wine ,DIVIDED
caraway seeds
2 tsp. cornstarch
1 vegetable bouillon cube ( I used beef)
olive oil
1 apple
1 tbsp. sour cream
Preheat oven to 350 degrees.
Place about 2 – 3 tbs. of selected oil into a frying pan and begin to heat. Slice one clove of garlic and place into oil. Saute slightly.
Rub down loin with salt and pepper. When oil is hot, place into pan and lightly brown. Repeat on all sides.
Slice onions into thin rings and line bottom of roasting pan with the onions, carrots, remaining garlic clove, and some apple chunks.
Place browned meat onto vegetables, fatty side down. Sprinkle meat with caraway seeds, salt, and pepper. Lay the garlic from fry pan over the meat – do not add oil! Place bacon slices over top.
Add in 1 c white wine
Cover with lid and place in preheated oven.
Cook for about 30 minutes Baste with about a 1/2 cup white wine, as well as pan liquid. Cook for another 15 minutes, add 1/2 c. white wine, baste, and add in 1 vegetable bouillion cube. Cook until internal temperature is at least 160 degrees – about another 15 – 20 minutes.
Remove meat to plate and keep warm. Allow to rest 10 minutes before slicing into thin slices
**please note the bacon was not cooked as crispy as we wanted so we returned it to oven on a baking sheet while the pork rested**
Strain juices into a pan and I saved the vegetables to serve with meat they were fabulous
Place sauce pan on stove, at about medium high heat, and add in 2 tsp. cornstarch mixed with 1/4 c. of water. Boil, stirring constantly, until thickened. Reduce heat and add sour cream. Mix through.
Slice meat thinly, and drizzle some sauce over it. Serve.
.JPG)
2 – 3 pound pork loin roast
4 slices pork bacon
2 cloves garlic, chopped, DIVIDED
salt and pepper
1 large onion
1 cup carrot slices ( I probably used 2 cups)
2 c. white wine ,DIVIDED
caraway seeds
2 tsp. cornstarch
1 vegetable bouillon cube ( I used beef)
olive oil
1 apple
1 tbsp. sour cream
Preheat oven to 350 degrees.
Place about 2 – 3 tbs. of selected oil into a frying pan and begin to heat. Slice one clove of garlic and place into oil. Saute slightly.
Rub down loin with salt and pepper. When oil is hot, place into pan and lightly brown. Repeat on all sides.
Slice onions into thin rings and line bottom of roasting pan with the onions, carrots, remaining garlic clove, and some apple chunks.
Place browned meat onto vegetables, fatty side down. Sprinkle meat with caraway seeds, salt, and pepper. Lay the garlic from fry pan over the meat – do not add oil! Place bacon slices over top.
Add in 1 c white wine
Cover with lid and place in preheated oven.
Cook for about 30 minutes Baste with about a 1/2 cup white wine, as well as pan liquid. Cook for another 15 minutes, add 1/2 c. white wine, baste, and add in 1 vegetable bouillion cube. Cook until internal temperature is at least 160 degrees – about another 15 – 20 minutes.
Remove meat to plate and keep warm. Allow to rest 10 minutes before slicing into thin slices
**please note the bacon was not cooked as crispy as we wanted so we returned it to oven on a baking sheet while the pork rested**
Strain juices into a pan and I saved the vegetables to serve with meat they were fabulous
Place sauce pan on stove, at about medium high heat, and add in 2 tsp. cornstarch mixed with 1/4 c. of water. Boil, stirring constantly, until thickened. Reduce heat and add sour cream. Mix through.
Slice meat thinly, and drizzle some sauce over it. Serve.
Comments
Post a Comment