German Mustard Pork Roast
German Mustard Pork Roast is a very traditional German way to prepare a pork roast. The flavor of the Bavarian Seasoning along with the German mustard makes you think of Oktoberfest. Or just a traditional Sunday family dinner, when you serve it with some Spaetzle, Red Cabbage or other German side dishes. We hope you enjoy our version.
2 Lb Pork Roast
Coarse German or Dijon Mustard
Sea Salt & Freshly Ground Black Pepper for Rub
Canola Oil for Browning
1 Large Yellow Onion, diced in medium-sized pieces
2 Cloves Garlic, Minced
2 Tablespoons Butter
¼ Cup Dry White Wine
2 Tablespoon Bavarian Seasoning
2 Cups Beef Broth
2 Carrots, Halved
3 Tablespoons Flour Blended into ½ Cup Beef Broth
Preheat oven to 325 degrees.
Generously rub the pork roast with salt and freshly ground black pepper. Then rub with the German Mustard and 1 Tablespoon of the Bavarian Seasoning to coat well.
Heat the oil in a Dutch oven or other heavy roasting pan over medium-high heat. Brown the roast well on all sides.
Add the onions and the butter and cook for 2 or 3 minutes until they start to soften. Add garlic and cook for another minute. Add the wine and boil for 2 or 3 minutes until evaporated off mostly.
Add the other Tablespoon of Bavarian Seasoning, beef broth and carrots. Place in oven for about 3 hours until tender. Internal temperature should be 160 degrees.
Remove from the oven. Discard the carrots. (Eat if you like, but they are cooked to add flavor to the sauce.) Transfer the roast to a platter. Cover with foil to keep warm. Whisk the flour/beef mixture and simmer on stove top until thickened. Add another 1 or 2 teaspoons of German Mustard, 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 dishes.