Schweinebraten – German Pork Roast
A pork roast traditionally served with a mild sauce, red cabbage, and potato dumplings (Kartoffelklöße) in the South, or peas and boiled potatoes in the North-East.
- 2 – 3 pound pork loin roast
- 4 slices pork bacon
- 2 cloves garlic, chopped
- salt and pepper
- 1 large onion
- 1 cup carrot slices
- 2 cups white wine (substitute with water, beer or broth if desired)
- caraway seeds
- 2 tsp. cornstarch
- 1 vegetable bouillon cube
- olive oil
- 1 apple (or 1/4 cup apple juice)
- 1 tbsp. sour cream, optional
Adapted from germanculture.com.ua
Preheat oven to 350 degrees F (175C).
Place about 2 – 3 tbsp. 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 1/2 cup of liquid of your choice – wine, beer, broth or water. If adding juice instead of apples, add it now.
Cover with lid and place in preheated oven.
Cook for about 30 minutes, turn meat over. Baste with about a 1/2 cup more of fresh liquid, as well as pan liquid. Cook for another 15 minutes, add 1/2 cup more liquid, baste, and add in 1 vegetable bouillon cube. Cook until internal temperature is at least 160 degrees – about another 15 – 20 minutes.
Remove meat to plate and keep warm. Strain juices into a pan and add more liquid if necessary.
Place sauce pan on stove, at about medium high heat, and add in 2 tsp. cornstarch mixed with 1/4 cup of water. Boil, stirring constantly, until thickened. Reduce heat and add sour cream if desired. Mix through.
Slice meat thinly, and drizzle some sauce over it. Serve.