German Mustard Pork Roast
German Mustard Pork Roast is a very traditional German way to prepare a pork roast. We’ll make it every Fall during October for Oktoberfest. We’ll serve it with our Spaetzle on the side, and maybe some hearty pumpernickel bread. The flavor of our Bavarian Seasoning compliments any pork dish, which you’ll understand when you take your first bite. We hear from our friends all the time how they will make this recipe throughout the year. Some will even make their own German mustard for an even extra special flavor. Served with some Spaetzle, Red Cabbage or other German side dishes, and your dinner will be complete.
2 Lb Pork Loin Roast
½ Cup Coarse German Mustard, Plus Extra for the Sauce
2 to 3 Teaspoons Sea Salt
2 to 3 Teaspoons Freshly Ground Black Pepper
2 Tablespoons Olive Oil or Canola Oil
1 Large Onion, Chopped
2 Cloves Garlic, Minced
2 Tablespoons Butter
¼ Cup Dry White Wine
2 Tablespoon Sheffield’s Bavarian Seasoning
2 Cups Beef Broth
4 Carrots, Cut into Large Pieces
4 Ribs of Celery, Cut into Large Pieces
3 Tablespoons Flour Whisked into ½ Cup Beef Broth
Preheat oven to 325°F.
Rub the pork loin roast on all sides with the salt and black pepper. Then rub with the German Mustard and 1 tablespoon of the Bavarian Seasoning to coat well all over.
Heat the oil in a Dutch oven or other heavy roasting pan over medium to medium-high heat. Brown the roast well on all sides. Add the butter, let melt a bit, then add the onions and cook for another 2 or 3 minutes until they start to soften. Add garlic and cook for another minute. Add the wine, bring to a boil and let simmer for a couple minutes until the liquid has reduced a bit. Using a wooden spatula to deglaze the pan, scraping up the browned bits. This will be part of the sauce you’ll make at the end.
Add the beef broth, carrots and celery to the pan. Sprinkle half of the remaining Bavarian Seasoning on top of the roast and the rest in the broth. Stir in to combine. Cover and cook in the oven for about 2 to 2 ½ hours until tender and the internal temperature is 160ºF in the middle of the roast. Check the temperature after 2 hours. Cook another 15 or more minutes if needed. Don’t overcook.
Remove from the oven and transfer the roast to a platter. Cover with foil to keep warm. Remove the carrots, and celery, and set aside for serving. Whisk the flour & beef broth mixture into the pan juices. Simmer on the stove top 3 to 4 minutes until thickened. Add another 1 or 2 teaspoons of German Mustard, and adjust the salt and pepper to taste.
Slice the roast and serve with the gravy. Serve with Spaetzle, German potato salad, sauerkraut or other traditional German side dish. Our Spaetzle recipe is very easy and one of our favorite side dishes. For the recipe, please click HERE.