Bayrischer Schweinebraten (Bavarian Roast Pork)

Bayrischer Schweinebraten (Bavarian Roast Pork)

6 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    3 h
  • Ready In

    3 h 20 m
Recipe by  Lena

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

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.

Share It

Reviews (6)

Rate This Recipe
Sbadgley
4

Sbadgley

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!

Jan
2

Jan

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.

Debbie
2

Debbie

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.

More Reviews

Similar Recipes

Brined and Stuffed Pork Loin Roast
(3)

Brined and Stuffed Pork Loin Roast

Palak Paneer (Indian Spinach and Paneer)
(2)

Palak Paneer (Indian Spinach and Paneer)

Palak Paneer (Spinach Curry)
(2)

Palak Paneer (Spinach Curry)

Paneer Butter Masala
(3)

Paneer Butter Masala

Marmalade Glazed Pork Roast
(3)

Marmalade Glazed Pork Roast

Palak Paneer
(2)

Palak Paneer

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Brined and Stuffed Pork Loin Roast

>

next recipe:

Kalter Milchreis mit Brombeeren (Cold Rice Pudding with Blackberries)