Oktoberfest Pork Roast Food

OKTOBERFEST ROAST PORK

Oktoberfest Roast Pork image

Says Carol Stevens of Basye, Virginia, "We especially enjoy this roast at our family's own Oktoberfest dinner."

Provided by Taste of Home

Categories Dinner

Time 2h40m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

1 pound dried navy beans
1 teaspoon rubbed sage
1 teaspoon salt, optional
1/2 teaspoon pepper
1/8 teaspoon ground allspice
Dash cayenne pepper
1 boneless pork sirloin roast (3 pounds)
2 tablespoons canola oil
2 tablespoons chopped fresh parsley
1/2 cup chicken broth
2 medium tart apples, cut into wedges
1 large red onion, cut into wedges

Steps:

Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Meanwhile, combine the sage, salt if desired, pepper, allspice and cayenne; rub over roast. , In a Dutch oven, brown roast in oil on all sides; drain. Drain and rinse beans, discarding liquid; stir parsley into beans. Place beans around roast. Stir in broth. , Cover and simmer for 2 hours or until a thermometer reads 150°. , Place apples and onions on top of beans; cover and simmer 30 minutes longer or until a thermometer reads 160°. Let stand 10-15 minutes before slicing.

Nutrition Facts : Calories 304 calories, Fat 15g fat (0 saturated fat), Cholesterol 70mg cholesterol, Sodium 83mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

OKTOBERFEST PORK ROAST

Oktoberfest Pork Roast image

This recipe was adapted from one my mom used to make when I was growing up. It has all of our favorite "fall" flavors, such as apples, pork roast, sauerkraut and potatoes. I often coat the slow cooker insert with cooking spray to prevent the potatoes and meat from sticking.-Tonya Swain, Seville, Ohio

Provided by Taste of Home

Categories Dinner

Time 8h35m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

16 small red potatoes
1 can (14 ounces) sauerkraut, rinsed and well drained
2 large tart apples, peeled and cut into wedges
1 pound smoked kielbasa or Polish sausage, cut into 16 slices
2 tablespoons brown sugar
1 teaspoon caraway seeds
1 teaspoon salt, divided
1 teaspoon pepper, divided
1 boneless pork loin roast (3 pounds)
3 tablespoons canola oil

Steps:

Place potatoes in a greased 6-qt. slow cooker. Top with sauerkraut, apples and kielbasa. Sprinkle with brown sugar, caraway seeds, 1/2 teaspoon salt and 1/2 teaspoon pepper., Cut roast in half; sprinkle with remaining salt and pepper. In a large skillet, brown meat in oil on all sides. Transfer to slow cooker., Cover and cook on low until meat and vegetables are tender, 8-10 hours. Skim fat and thicken cooking liquid if desired.

Nutrition Facts : Calories 562 calories, Fat 29g fat (9g saturated fat), Cholesterol 123mg cholesterol, Sodium 1290mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 4g fiber), Protein 43g protein.

OKTOBERFEST PORK ROAST

Oktoberfest Pork Roast image

Make and share this Oktoberfest Pork Roast recipe from Food.com.

Provided by dicentra

Categories One Dish Meal

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 lb dried navy beans
1 teaspoon rubbed sage
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon ground allspice
1 dash cayenne pepper
3 lbs boneless pork loin roast
2 tablespoons cooking oil
2 tablespoons fresh parsley, chopped
1/2 cup chicken broth
2 tart apples, cut in wedges
1 red onion, cut in wedges

Steps:

Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches. Brin to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
Meanwhile, combine sage, salt, pepper, allspice and cayenne; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain.
Drain beans and discard liquid; stir parsley into beans. Place beans around roast. Stir in broth.
Cover and simmer for 2 hours or until a meat thermometer reads 150.
Place apples and onions on top of beans; cover and simmer for 30 minutes or until beans are tender and meat thermometer reads 160-170. Let stand 10-15 minutes before slicing and serving.

Nutrition Facts : Calories 357.6, Fat 12.4, SaturatedFat 2.2, Cholesterol 72.6, Sodium 281.2, Carbohydrate 28.2, Fiber 10.2, Sugar 5, Protein 33.1

OCTOBERFEST ROAST

Octoberfest Roast image

This dish provides a very tender roast with a German flavor appeal. Great served with mashed potatoes or spaetzle. Parslied carrots and red cabbage will make this dish very authentic.

Provided by barb

Categories World Cuisine Recipes European German

Time 3h55m

Yield 6

Number Of Ingredients 12

Ingredients

1 teaspoon vegetable oil
1 (4 pound) beef pot roast
2 tablespoons Dijon mustard
1 ½ tablespoons brown sugar
2 cloves garlic, minced
¼ teaspoon ground nutmeg
3 onions, sliced
1 cup beer
1 cup beef stock
salt and ground black pepper to taste
1 tablespoon cornstarch
1 tablespoon water

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Heat vegetable oil in a Dutch oven over medium heat; brown the pot roast on all sides in the hot Dutch oven, 2 to 3 minutes per side.
Mix the Dijon mustard, brown sugar, garlic, and nutmeg together in a small bowl; spread evenly over the browned pot roast. Layer the onion slices atop the pot roast. Pour the beer and beef stock over the pot roast; season with salt and black pepper. Cover the Dutch oven.
Roast in the preheated oven until completely tender, about 3 1/2 hours. Remove the cover from the Dutch oven during the final 20 minutes of cooking time. Transfer the roast to a platter, and cover with aluminum foil; allow to rest for 10 minutes.
While the meat rests, whisk the cornstarch and water together in a small bowl; stir the cornstarch slurry into the juices left in the Dutch oven. Place the Dutch oven over medium heat; bring the gravy to a low boil, and cook and stir until thickened. Serve on the side as gravy, or slice the beef and pour over the slices on a platter.

Nutrition Facts : Calories 541.4 calories, Carbohydrate 18.6 g, Cholesterol 130.8 mg, Fat 32.6 g, Fiber 2.1 g, Protein 38.4 g, SaturatedFat 12.6 g, Sodium 226.5 mg, Sugar 8.6 g

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