BAVARIAN PORK LOIN
I combined ideas from several other recipes found on recipezaar for this roast. We serve with pumpernickel bread, dumplings and sauerkraut.
Provided by johnvac52
Categories Pork
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Layer the onions and apples in the bottom of a shallow roasting pan.
- (I use a large casserole dish) Drizzle two tablespoons of the honey along with 1 teaspoon of the caraway seeds on top of the layer of apple and onion.
- Mix together apple butter, remaining honey and dijon mustard and reserve.
- Sprinkle the entire roast with garlic salt and place on the apples and onions.
- Spread Apple butter mixture on top of the roast and sprikle with the remaining teaspoon of caraway.
- Cover and bake at 350 for approx.
- 3 hours or until internal temp of the pork is 160.
BAVARIAN PORK LOIN
I got the recipe for this tender pork roast from an aunt, who made it all the time. What a delicious taste sensation with sauerkraut, carrots, onions and apples.-Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Cut roast in half; place in a 5-qt. slow cooker. In a small bowl, combine the sauerkraut, carrots, onion, apple juice and parsley; spoon over roast. Cover and cook on low for 4 hours. , Add apples to slow cooker. Cover and cook 2-3 hours longer or until meat is tender. Remove roast; let stand for 10 minutes before slicing. Serve with sauerkraut mixture.
Nutrition Facts :
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
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.
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
SLOW COOKER GERMAN-STYLE PORK ROAST
Make and share this Slow Cooker German-Style Pork Roast recipe from Food.com.
Provided by Spencer 2
Categories One Dish Meal
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place the potatoes, garlic, salt and pepper in a slow cooker. Stir to coat.
- Season the pork roast with salt and pepper. Lay atop the potatoes.
- Pour the sauerkraut (including liquid) over the roast, sprinkle with caraway seeds.
- Cook in slow cooker on Low 8-10 hours.
BAVARIAN PORK ROAST
Heres a caraway flavored pork roast served with a sour cream gravy. Use your crock pot and it will be an easy supper. Very good with Bavarian style sauerkraut.
Provided by Annacia
Categories Pork
Time 4h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 6-quart crockery cooker.
- Combine caraway seed, marjoram, salt, and pepper. Rub all over roast.
- In a large skillet, brown pork roast on all sides in hot oil, drain off fat.
- Place meat in crockery cooker. Add the water to skillet; bring to a gentle boil over medium heat, stirring to loosen brown bits in bottom of skillet.
- Pour skillet juices and vinegar into crockery cooker.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- Remove meat from cooker; keep warm.
- For gravy, skim fat from juices; measure 1-1/4 cups juices (add water, if necessary). Pour juices into a saucepan; bring to boiling.
- Combine sour cream or yogurt and cornstarch. Stir into juices.
- Cook and stir over medium heat until thickened and bubbly.
- Cook and stir 2 minutes more.
- Slice meat and serve with gravy.
Nutrition Facts : Calories 393.8, Fat 33.1, SaturatedFat 12.8, Cholesterol 101.3, Sodium 400.8, Carbohydrate 3.3, Fiber 0.4, Sugar 1.4, Protein 19.9
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
BAVARIAN BEER-ROASTED PORK
This is a show-stopping main course full of flavour. The stars of the show are two of Germany's favourite ingredients: pork and wonderful beer! I make my roast in a ceramic "Roemertopf" but a regular deep roaster with a lid will work just as well.
Provided by zetallgerman
Time 2h
Yield Serves 8
Number Of Ingredients 0
Steps:
- (If using a ceramic Roemertopf, it's important to submerge the pot & lid in cold water for at least 20min. A Roemertopf should only ever be placed in an initially COLD oven)
- Cut the fat layer in a criss-cross pattern so it will later become crispy.
- Dry off the meat and season well on all sides with salt & pepper.
- Lay the meat, fat side down, into a Roemertopf or roasting pan with a lid.
- Fill in 125ml of water and the 250ml beer.
- Put the Roemertopf in the cold oven (or a regular roasting pan in a pre-heated oven) at 220C.
- Cook for 45min.
- Take the roast out of the oven and turn it around (fat side up.)
- Add the chopped vegetables and herbs in roughly cut cubes around the meat. If necessary, add a little bit more water or beer.
- Put the lid back on and cook for a further 1 hour.
- After 1 hour, take the lid off the Roemertopf /roaster and turn up the heat to 250C in order to crisp-up the fat layer ("crackling").
- Keep on basting the roast and keep an eye on it for about 15-20min, until the fat layer has become nice and crispy.
- Remove the roast from the oven, leave the meat to rest for min. 10min before carving.
- Serve with potato mash, roast potatoes, dumplings or Spaetzle (German egg noodles) and the vegetables from the pan.
More about "bavarian pork roast food"
TRADITIONAL GERMAN SENFBRATEN (PORK ROAST WITH MUSTARD ...
From daringgourmet.com
5/5 (9)Total Time 2 hrs 5 minsCategory Main CourseCalories 417 per serving
- Rub the roast down with salt and freshly ground black pepper. Generously rub it down with German mustard.
- Heat the oil in a Dutch oven over high heat. Once hot, add the roast and generously brown on all sides. This will give the roast its wonderful flavor.
- Add the onions and the butter and cook for a couple of minutes. Add the garlic and cook for another minute. Add the white wine and boil for 3 minutes until mostly evaporated.
- Add the bay leaf, thyme, beef broth and carrots (they will add a touch of sweetness to the gravy). Bring it to a boil, reduce the heat to low, cover and simmer for about 90 minutes or until the roast is nice and tender. (Alternatively roast it in the oven for about 3 hours if using a marbled cut like pork butt and for about 2 hours if using pork loin or pork shoulder. Check periodically for doneness - as soon as the roast is tender - to avoid overcooking.)
BAVARIAN ROAST PORK WITH POTATO DUMPLINGS RECIPE | EAT ...
From eatsmarter.com
5/5 (2)Servings 6Cuisine European, German, MediterraneanTotal Time 3 hrs 30 mins
BAVARIAN ROAST PORK WITH SAUCE RECIPE | EAT SMARTER USA
From eatsmarter.com
Cuisine German, European, MediterraneanTotal Time 3 hrs 35 minsServings 6Calories 146 per serving
OVEN COOKED PORK ROAST MADE JUST LIKE OMA
From quick-german-recipes.com
BAVARIAN PORK ROAST - BETTER HOMES & GARDENS
From bhg.com
4/5 (20)Calories 262 per servingTotal Time 4 hrs 25 mins
- Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 6-quart crockery cooker. Combine caraway seed, marjoram, salt, and pepper. Rub all over roast.
- For gravy, skim fat from juices; measure 1-1/4 cups juices (add water, if necessary). Pour juices into a saucepan; bring to boiling. Combine sour cream or yogurt and cornstarch. Stir into juices. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Slice meat and serve with gravy. Makes 6 servings.
BAVARIAN PORK POT ROAST WITH DARK BEER SAUCE - ALL TASTES ...
From alltastesgerman.com
5/5 (4)Category Main CourseCuisine GermanTotal Time 2 hrs 15 mins
BAVARIAN ROAST PORK - MRFOOD.COM
From mrfood.com
5/5 (1)Estimated Reading Time 2 minsCategory Pork
- In a medium bowl, combine onion, mustard, honey, garlic, salt, and pepper; mix well. Stir in beer. Place pork in a large resealable plastic bag. Add marinade mixture, seal bag, and refrigerate at least 6 hours or overnight.
- When ready to roast, preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Pour marinade into a saucepan and set aside.
- In a large skillet over high heat, heat oil until hot; brown pork on all sides. Place pork in baking dish. Roast 50 to 60 minutes or until internal temperature is 150 degrees F.
- Meanwhile, to make a honey mustard sauce, bring marinade to a boil over medium heat for 5 minutes or until it thickens, stirring occasionally. Carve pork into 1/2-inch slices and drizzle with sauce.
SCHWEINEBRATEN (GERMAN ROAST PORK SHOULDER) - FOOD & WINE
From foodandwine.com
Category Pork ShoulderTotal Time 4 hrs 15 mins
- Remove and discard dark green tops from leeks (or save for stock). Rinse leeks thoroughly under cold water to remove all sand; pat dry. Slice leeks into 1/2-inch rounds (you’ll have about 2 cups). Set aside.
- If the butcher did not remove the bone: Using a boning knife, carefully remove shoulder blade from pork shoulder (be careful not to damage fat cap); discard bone (or save for stock). Trim shoulder until uniformly shaped and between 4 1/2 to 5 pounds in total weight.
- Using a sharp paring knife, score the fat cap of the pork in a crosshatch pattern, slicing no more than 1/4-inch deep into fat. Set aside, uncovered, at room temperature on a roasting pan fitted with a rack.
- Cook cumin seeds and caraway seeds in a small skillet over medium, stirring often, until toasted and fragrant, 4 to 5 minutes. Transfer to a small bowl; let stand until completely cooled, about 5 minutes.
SCHWEINSHAXE GERMAN PORK KNUCKLES - CRAFT BEERING
From craftbeering.com
5/5 (22)Total Time 3 hrs 35 minsCategory Cooking With BeerCalories 866 per serving
- 2. Slice the onion into rings and place on the bottom of a roasting pan. Grind 1 tbsp caraway seeds (use pestle and mortar or spice grinder) and mix with ground pepper and salt.
- 3. Score the skin (rind) of each pork hock and rub with the spice mix from previous step. Place hocks on top of onions, with the tapered end facing up.
- 4. Slow roast for about 90 -120 minutes (depending on how large the hocks are, about 90 mins for 1.5 lbs hocks and about 120 for larger). Add the beer and a little bit of water to the pan and continue slow roasting for another 60-90 minutes. If the skin is browning too fast consider loosely tenting it with foil.
BAVARIAN BEER ROASTED PORK, A WINTER ROAST - JULS' KITCHEN
From en.julskitchen.com
5/5 (2)Servings 6Cuisine BavarianCategory Main Course
- Carve the pork rind with a sharp knife in a diamond shape pattern, then wrap the loin with it. Secure it with butcher's twine.
- Cover with extra virgin olive oil the bottom of a pan, heat it over medium heat and brown the meat on every side, then transfer it into a baking pan.
BONELESS PORK SHOULDER ROAST (AKA SCHWEINEBRATEN)
From craftbeering.com
Reviews 33Calories 749 per servingCategory Cooking Tips And How Tos
- Grind the cloves, caraway seeds and cumin seeds (if not using ground cumin) and mix them with the salt and pepper.
- Score the pork shoulder fat cap/skin. Rub it well on all sides with the seasonings mix and place it in a roasting pan with a rack. Make sure that the pork is level, especially if it has the skin on (better crackling will develop). You can place garlic cloves underneath the meat to even it out and achieve a level top surface.
- Roast the pork shoulder in the middle of the oven for about 1 hour. Just before taking it out peel and dice all the vegetables in 1 inch or so cubes.
ROAST PORK LOIN IN BAVARIAN BEER SAUCE - GERMANFOODS.ORG
From germanfoods.org
- Combine marinade ingredients into a large saucepan. Bring marinade to a boil while stirring and remove the pan from the heat. Using a blender, puree marinade. May need 2 batches. Transfer marinade to a bowl and let cool to room temperature. Spoon off any remaining foam.
- Combine pork and marinade into large, heavy resealable plastic bag and press out any air. Put bag in baking dish and refrigerate for at least 8 hours and up to 24 hours. Turn bag once or twice during refrigeration. Remove from refrigerator and let pork come to room temperature (approximately 40 minutes). Transfer marinade to a saucepan and bring just to boil.
- While pork is standing, skim and discard fat form pan and add remaining marinade. Deglaze roasting pan over moderately high heat, scrapping up brown bits. Bring sauce just to a boil and strain through a fine sieve into another saucepan. Bring sauce to a simmer and whisk in Beurre Manie in small increments, whisking until sauce is combined well and thickened slightly.
ROAST PORK WITH POTATO DUMPLINGS - GERMANFOODS.ORG
From germanfoods.org
- Rub the meat with the mustard, sprinkle with herbs and salt and lay in a roasting dish. Fry the bacon in the butter and pour over meat.
- Roast in a pre-heated oven at 400 degrees F for approximately 90 minutes until juices run clear and meat is no longer pink (use a meat thermometer to check correct internal temperature is reached). Periodically pour water over roast (about 3/4 cup).
- In the meantime, chop the carrot, parsley and onion. Add wine and vegetables to roast after 40 minutes.
QUICK BAVARIAN PORK ROAST RECIPE 3* | THOMAS SIXT FOODBLOG
From thomassixt.de
5/5 (120)Category All Recipes by German Chef Thomas SixtCuisine Bavarian Recipes, German Cuisine And RecipesTotal Time 54 mins
10 MOST POPULAR GERMAN PORK DISHES - TASTEATLAS
From tasteatlas.com
Estimated Reading Time 6 mins
SLOW COOKER BAVARIAN PORK ROAST FROM KALYN'S KITCHEN ...
From slowcookerfromscratch.com
Estimated Reading Time 1 min
GERMAN PORK ROAST RECIPE | TRADITIONAL MAIN DISH PREPARED ...
From theomaway.com
Estimated Reading Time 2 mins
SLOW COOKER SCHWEINBRATEN (BAVARIAN PORK ROAST) – WHAT'S ...
From whatsfordinnermoms.com
Estimated Reading Time 1 min
AUTHENTIC SCHWEINEBRATEN GERMAN PORK ROAST BAVARIAN STYLE ...
From beermonthclub.com
Author Kristina ManningEstimated Reading Time 2 mins
HOW TO COOK BAVARIAN ROAST PORK - KRUSTENBRATEN — DAYS OF JAY
From daysofjay.com
5/5 (5)Total Time 1 hr 45 minsCategory Main EventCalories 879 per serving
BAVARIAN PORK ROAST FROM MY CHILDHOOD • EUROPEAN CUISINE ...
From angiesweb.com
Cuisine German/BavarianTotal Time 3 hrs 15 minsCategory GermanyCalories 800 per serving
GERMAN PORK ROAST WITH MUSTARD GRAVY (SENFBRATEN) - ONE ...
From lakegenevacountrymeats.com
Servings 6Estimated Reading Time 5 mins
BEST PORK ROAST RECIPES CROCK POT / 15+ EBOOK FOOD VIDEOS
From food-savvy.com
ALL RECIPES BAVARIAN FISH BURGERS FISCHPFLANZERL GERMAN ...
From rumble.com
BAVARIAN PORK ROAST - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BAVARIAN PORK ROAST RECIPES
From tfrecipes.com
BAVARIAN PORK ROAST RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
GERMAN PORK ROAST - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
RECIPES FOR BAVARIAN PORK ROAST WITH GROCERY LISTS AND ...
From saymmm.com
BAVARIAN BEER ROASTED PORK - GERMAN CULTURE
From germanculture.com.ua
BAVARIAN BEER ROASTED PORK - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
GERMAN PORK ROAST WITH CRACKLING - ALL TASTES GERMAN
From alltastesgerman.com
HOW TO MAKE BAVARIAN PORK ROAST - GERMAN RECIPES- BY ...
From youtube.com
GERMAN PORK ROAST RECIPE - FOOD NEWS
From foodnewsnews.com
BAVARIAN ROAST PORK - YOUTUBE
From youtube.com
AUTHENTIC SCHWEINEBRATEN GERMAN PORK ROAST BAVARIAN STYLE ...
From tfrecipes.com
GERMAN ROAST PORK RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BAVARIAN ROAST PORK WITH SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love