Schweinebraten German Pork Roast
Our Schweinebraten German Pork Roast is an authentic, traditional Bavarian recipe. There are many versions throughout Europe. They are all similar with slight differences based on the local spices and herbs. You will also find some recipes use a boneless pork shoulder and some use a pork loin roast. They both come out delicious. The use of caraway seed is a very European flavor which most of us know in rye bread with seeds. Found in many German, Polish and other European dishes, you want the flavor to come through but not overpower the other spices.
You find various side dishes served with the Schweinebraten German Pork Roast. In many restaurants, you will find potato dumplings and sauerkraut. But you will also find roasted potatoes or Spaetzle served. Click HERE for our easy Spaetzle recipe. In some regions you will also find roasted root vegetables served with the roast.
3-4 Pound Pork Loin Roast (We cut it into 2 pieces to fit the pan easier.) You can also use a boneless shoulder roast.
½ Cup Stoneground Dijon Mustard
1 Teaspoon Hungarian Paprika
1 Teaspoon Garlic Powder
1 Teaspoon Celery Powder
1 Teaspoon Onion Powder
1 Teaspoon Caraway Seed, Crushed or Ground
1 Teaspoon Freshly Ground Black Pepper
1 Teaspoon Kosher Salt
4 Tablespoons Olive Oil
½ Cup Onion, Diced
2 Medium Carrots, Diced
2 Medium Yellow Onions Quartered with Skins Left On. If the skins fall off, save them.
1 ½ Cups Vegetable or Low-sodium Chicken Broth (Plus Extra If Needed)
Rinse off the roast and pat it dry. Set aside.
Place all the dry spices in a small mixing bowl. Throughly mix them together. Rub well on all sides of the roast. Rub the Dijon mustard on all sides of the roast.
Heat olive oil in a heavy roasting pan, over medium-high heat. A Dutch oven or enameled cast iron pan work the best. Place the diced carrots and diced onion in the pan. Cook about 5 minutes until the leeks are browned, stirring frequently. Don’t let them burn. Scoop them out with a slotted spoon into a bowl. Cover to keep warm.
Place the roast in the pan and brown on all sides, about 3-4 minutes each side. Add the onion with skins. The skins add color to the juices for the gravy. Add the broth. Cover and place in a 350 degree pre-heated oven. Roast for 1 ½ hours.
Remove from the oven. Turn the roast over and stir the vegetables. Add more broth if needed. Roast uncovered for another hour. If you want to roast potatoes with the pork, add several medium potatoes, peeled and cut in half, arranged around the roast at this time. Once done, transfer the roast, onions and potatoes if added, to a plate. Loosely cover with foil and let rest for about 10 minutes.
Make your gravy using the pan juices, either by reducing over high heat, or making in the conventional way. Strain the gravy through a strainer to remove any carrots and onion pieces left over.
Slice roast into ½” slices. Serve with the dumplings, sauerkraut, roasted potatoes, spaetzle or side of your choice. Ladle the gravy over the roast and side.