Search thousands of recipes reviewed by home cooks like you.

German Schwenkbraten

German Schwenkbraten

  • Prep

  • Cook

  • Ready In

Kimberly McCutcheon-Seabolt

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!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 646 kcal
  • 32%
  • Fat:
  • 47.6 g
  • 73%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 38.5 g
  • 77%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Sarge
24
6/29/2010

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.

cutiemoose
12
2/7/2008

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.

kathy
12
11/30/2007

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