Bayrischer Schweinebraten (Bavarian Roast Pork) Recipe - Allrecipes.com
Bayrischer Schweinebraten (Bavarian Roast Pork) Recipe
  • READY IN 3+ hrs

Bayrischer Schweinebraten (Bavarian Roast Pork)

Recipe by  

"Roast pork is totally simple to make, and because my nieces keep asking for the recipe, I've published it here now."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    3 hrs
  • READY IN

    3 hrs 20 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.
  3. Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add onion, carrots, celeriac, and spring onion to the same skillet used to fry pork; cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan.
  4. Pour 1 cup hot water into the skillet used to cook the pork and vegetables; simmer and scrape up any browned bits from the bottom with a spatula. Pour water over pork.
  5. Bake in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If vegetables become dry, add 1 cup hot water, or as needed.
  6. Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.
  7. Bring liquid to a boil and add butter and cornstarch; simmer until sauce is thickened, about 5 minutes. Slice pork and serve with sauce and vegetables.
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Reviews More Reviews

Most Helpful Positive Review
Feb 03, 2013

Very nice! I substituted Chardonnay for the water in step 4. Spring Onion is also known as scallions or green onion, I never heard of Spring Onion before, learned something new. Absolutely delicious recipe!

 
Most Helpful Critical Review
Apr 18, 2013

It was ok - I put it in the slow cooker, which caused it to fall apart. We turned it into pulled pork sandwiches. The smell in the home caused my 2 kids, German exchange student and husband to all say they didn't want it...it definitely tasted better than it smelled. I likely won't make it again.

 

6 Ratings

May 07, 2013

Delicious! I modified the cooking time for my smaller pork roast. I used the roast that comes packaged from Costco so it was very quick.

 
Jan 09, 2014

We made this as a crock pot recipe; just basically threw it all in (except corn starch, butter and green onion) with enough water to cover pork loin about 2/3 of the way. The juices can then be combined on the stove top with the remaining ingreds for a gravy. YUM! Really good with creamy mashed potatoes.

 
Nov 13, 2013

My changes- *Used white wine to deglaze the pan (instead of water) *Made a half recipe (only three people eating here!) *Fully cooked the pork, didn't feel safe with undercooked pork. Next time: I would lower the oven temp to 325 so it could be in the oven longer. Might not be needed if you do a full roast.

 
Jan 13, 2014

This is awesome, but I think I'll just cover it in aluminum foil next time. I'm not much into basting. The only change I made was replacing the water with Pinot Grigio.

 

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Nutrition

  • Calories
  • 346 kcal
  • 17%
  • Carbohydrates
  • 9.6 g
  • 3%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 21.1 g
  • 32%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 28.3 g
  • 57%
  • Sodium
  • 532 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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