Bayrischer Schweinebraten (Bavarian Roast Pork)

Bayrischer Schweinebraten (Bavarian Roast Pork)

"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

3 h 20 m servings 346 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 532 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

8
  1. 9 Ratings

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Most helpful positive review

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 delic...

Most helpful critical review

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...

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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...

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 delic...

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.

ABSOLUTELY DELICIOUS! I am such a big German foodie, so naturally I just couldn't wait to try this recipe out. I made it tonight for our New Years Eve dinner and my husband absolutely LOVED it, ...

I suggest substitute pork stock or chicken broth instead of using water. I have found in most recipes its much better to use stock instead of water!!!

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...

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...

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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