German Schwenkbraten Recipe -
German Schwenkbraten Recipe
  • READY IN 1+ days

German Schwenkbraten

Recipe by  

"This was a family favorite when we were stationed in Germany with the Air Force. They are delicious with potato salad, a baguette, or crusty rolls. Hope you enjoy!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    1 day 35 mins


  1. Place the onion wedges in a bowl. Use a large spoon to gently press the onions until they release some of their juices. Combine the oil, garlic, juniper berries, mustard, thyme, oregano, paprika, curry powder, cayenne pepper, and black pepper with the onions and mix to combine.
  2. Arrange the steaks in a large baking pan. Pour the marinade evenly over top of the pork. Cover and refrigerate for at least 24 hours.
  3. Remove pork from marinade and allow to come to room temperature as you preheat the grill. Wrap the onions separately with foil to create a pouch. Discard marinade.
  4. Preheat grill for medium heat.
  5. Grill the pork steaks and onions until the pork is no longer pink in the center, about 10 minutes per side.
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Reviews More Reviews

Most Helpful Positive Review
Jun 29, 2010

Schwenk was our favorite at cookouts when stationed at Bitburg AB Germany. We've made it twice now. Once with boneless pork loin chops and seasoned as indicated. Once with sliced pork tenderloin and only hlaf of the curry. Family and friends have raved about this dish both times. The chops were a little tougher than ideal, but still very good eats.

Most Helpful Critical Review
Sep 04, 2012

The main thing missing is SALT! Not during the marinading process, mind you, it would dry out the meat, but for sure before cooking it! Also, the onions are too over powering, the way they are prepared. My suggestiion for anyone looking for something similar would probably be to make a rub with the spices, season the meat well, then cover with the onions (they tenderize), then salt and cook the meat. If you still want to cook up the onions, you can season to your individual taste.

Feb 07, 2008

The flavor of this meat was fabulous. I picked the recipe hoping to match the pork we ate in Germany last summer. I served it to my German-immigrant in-laws. We all agree on 3 points... 1)the pork was great 2)I should've used sweet/vidalia onions and 3) this isn't German. Curry is absolutely not a spice used in Duetchland until relatively recently. I would absolutely make this again, especially for a summer cook-out.

Nov 30, 2007

I have looked for this recipe for over 15 years. thank you for posting the recipe. The cayenne peper was just a little to much for me. Over all GERAT Recipe

May 14, 2011

My husband and I met in Germany. We have been thinking about this for 20 years. I am so happy to find this recipe! I am hoping it is the real deal. I have to disagree with the previous post about curry as I was eating curry wurst on a weekly basis in Germany 20 years ago.

Jan 05, 2009

This was pretty darn close to what I remember when I was in Germany for 4 years, real tender and flavorful but not as strong as the real thing, still real good though. Prost!

Oct 20, 2010

Well, we thought this was really tasty. We had thick pork loin chops, so didn't grill them or serve on buns. Instead, we put them in the oven along with all the marinade, covered, for about an hour and a half. We did replace 1/2 cup oil with 1/2 cup beer, just to cut calories a little. Served with baked potatoes and veggies, it made a great, easy weeknight dinner. We cut up the leftover pork, simmered with the remaining pan juices, and served it over egg noodles for a super-quick leftover dinner. A little pasta water and flour slurry made the pan juices a little more gravy-like. Flavors were fabulous! Hubby has already requested this for next week!

Oct 18, 2007

I prepared this for my Mom's birthday and received RAVE reviews. I used Bone-in Pork loin chops and increased the recipie for 12 people. I served it with German Potato Salad and Red Cabbage. YUM! I'll be making this again..


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  • Calories
  • 646 kcal
  • 32%
  • Carbohydrates
  • 16.3 g
  • 5%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 47.6 g
  • 73%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 38.5 g
  • 77%
  • Sodium
  • 109 mg
  • 4%

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

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