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
SCHWEINERUCKBRATEN (MICROWAVE LOIN OF PORK)
This is a microwave recipe for small cuts of pork loin (1 to 2 lbs). This is a great recipe for college students who don't have a regular oven in their rooms.
Provided by Clarence CJ Spencer
Categories Pork Recipes
Time 32m
Yield 3
Number Of Ingredients 8
Steps:
- Pat the pork roast dry with a paper towel and perforate the meat at 1 inch intervals with a knife or fork. Insert leaves of rosemary in the perforations.
- Place the onion halves into a glass 9 or 10 inch pie plate. Set the meat on top of the onions so they act as a roasting rack. Pour the water over the meat and season with salt, pepper, thyme, and cumin.
- Cook in the microwave at full power for 16 minutes (or about 8 minutes per pound). Turn the roast over and cook for an additional 6 minutes or until the internal temperature of the roast has reached 145 degrees F (63 degrees C). Let the roast rest for about 15 minutes before carving and serving.
Nutrition Facts : Calories 496 calories, Carbohydrate 11.6 g, Cholesterol 147.1 mg, Fat 26.7 g, Fiber 2.5 g, Protein 50.1 g, SaturatedFat 9.7 g, Sodium 888.6 mg, Sugar 4.7 g
SCHWEINERUCKBRATEN (MICROWAVE LOIN OF PORK)
This is a microwave recipe for small cuts of pork loin (1 to 2 lbs). This is a great recipe for college students who don't have a regular oven in their rooms.
Provided by Clarence CJ Spencer
Categories Pork Recipes
Time 32m
Yield 3
Number Of Ingredients 8
Steps:
- Pat the pork roast dry with a paper towel and perforate the meat at 1 inch intervals with a knife or fork. Insert leaves of rosemary in the perforations.
- Place the onion halves into a glass 9 or 10 inch pie plate. Set the meat on top of the onions so they act as a roasting rack. Pour the water over the meat and season with salt, pepper, thyme, and cumin.
- Cook in the microwave at full power for 16 minutes (or about 8 minutes per pound). Turn the roast over and cook for an additional 6 minutes or until the internal temperature of the roast has reached 145 degrees F (63 degrees C). Let the roast rest for about 15 minutes before carving and serving.
Nutrition Facts : Calories 496 calories, Carbohydrate 11.6 g, Cholesterol 147.1 mg, Fat 26.7 g, Fiber 2.5 g, Protein 50.1 g, SaturatedFat 9.7 g, Sodium 888.6 mg, Sugar 4.7 g
SCHWEINERUCKBRATEN (MICROWAVE LOIN OF PORK)
This is a microwave recipe for small cuts of pork loin (1 to 2 lbs). This is a great recipe for college students who don't have a regular oven in their rooms.
Provided by Clarence CJ Spencer
Categories Pork Recipes
Time 32m
Yield 3
Number Of Ingredients 8
Steps:
- Pat the pork roast dry with a paper towel and perforate the meat at 1 inch intervals with a knife or fork. Insert leaves of rosemary in the perforations.
- Place the onion halves into a glass 9 or 10 inch pie plate. Set the meat on top of the onions so they act as a roasting rack. Pour the water over the meat and season with salt, pepper, thyme, and cumin.
- Cook in the microwave at full power for 16 minutes (or about 8 minutes per pound). Turn the roast over and cook for an additional 6 minutes or until the internal temperature of the roast has reached 145 degrees F (63 degrees C). Let the roast rest for about 15 minutes before carving and serving.
Nutrition Facts : Calories 496 calories, Carbohydrate 11.6 g, Cholesterol 147.1 mg, Fat 26.7 g, Fiber 2.5 g, Protein 50.1 g, SaturatedFat 9.7 g, Sodium 888.6 mg, Sugar 4.7 g
SCHWEINERUCKBRATEN (MICROWAVE LOIN OF PORK)
This is a microwave recipe for small cuts of pork loin (1 to 2 lbs). This is a great recipe for college students who don't have a regular oven in their rooms.
Provided by Clarence "CJ" Spencer
Categories Pork Recipes
Time 32m
Yield 3
Number Of Ingredients 8
Steps:
- Pat the pork roast dry with a paper towel and perforate the meat at 1 inch intervals with a knife or fork. Insert leaves of rosemary in the perforations.
- Place the onion halves into a glass 9 or 10 inch pie plate. Set the meat on top of the onions so they act as a roasting rack. Pour the water over the meat and season with salt, pepper, thyme, and cumin.
- Cook in the microwave at full power for 16 minutes (or about 8 minutes per pound). Turn the roast over and cook for an additional 6 minutes or until the internal temperature of the roast has reached 145 degrees F (63 degrees C). Let the roast rest for about 15 minutes before carving and serving.
Nutrition Facts : Calories 496 calories, Carbohydrate 11.6 g, Cholesterol 147.1 mg, Fat 26.7 g, Fiber 2.5 g, Protein 50.1 g, SaturatedFat 9.7 g, Sodium 888.6 mg, Sugar 4.7 g
SCHWEINEBRATEN-MARINATED PORK LOIN CHOPS
*Please Note 3-5 Day Marinating Required* My DH was born in Wiesbaden, Germany, his family moved to the US when he was a small child. In the military, he was thrilled to be stationed at the Bitburg Air Base in Germany. Over the next 4 years, he grew to love these Marinated Pork Loin Chops, grilled and served on buttered hard rolls. When we vacationed in Germany, I finally got to try authentic Schweinebraten at Oktoberfest-YUM ! I now see what all the fuss was about. Please do not skimp on the marinating time, it is worth the wait. We have found countless variations of this recipe dependent on the region, but this is the version he was fond of.
Provided by Brenda.
Categories Lunch/Snacks
Time P3DT10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all spices and onion in a ziploc bag.
- Generously oil both sides of meat, and place in bag.
- Zip up bag, shake around to coat chops well. Remove excess air from bag, reseal and place in the refrigerator for 3-5 days.
- Every day, gently knead bag to mix up spices a little.
- After 3-5 days, remove chops from bag, discard bag containing spices, and onion.
- Cook chops on the grill and serve on buttered hard rolls.
- Things I have learned by making these:.
- You can mix up the dry spice blend in advance, (Except the fresh parsley) and keep in a sealed jar. Typically I use it within a month.
- The spice amounts may seem excessive, but they are correct.
- Do not use chops thicker than 1/2 inch, or they are too tough.
- I oil the chops up really good and even add a tablespoon or 2 to the bag to make it a little more liquidy (is that a word?).
- When you remove them from the bag, they are messy.
- The spices stick pretty thick to the chop. That's ok, grill them like this and if you like, you can scrap a little seasoning off after grilling.
- When I use Hot Hungarian Paprika, DS likes to put ranch dressing on his sandwich.
- Grilling does them more justice than broiling, and only takes about 10 minutes.
Nutrition Facts : Calories 133.3, Fat 4.1, SaturatedFat 0.7, Sodium 2786.3, Carbohydrate 28, Fiber 13.8, Sugar 5.8, Protein 6
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