German Pork Roast Recipes

Steps:

• In a small bowl, combine the oil, garlic, lemon juice, mustard and seasonings. Rub over roast. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 20 minutes. Add the potatoes, onions and tomato to the pan; bake 40-70 minutes longer or until a thermometer reads 160° and vegetables are tender. Let stand for 10 minutes before slicing.

Steps:

• wash and pat dry roast.
• mix all dry ingredients together and rub onto roast.
• spread a liberal amount of mustard onto roast.
• heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.
• push vegetables aside and brown roast from all sides in the very very hot roasting pan.
• ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).
• ad broth and transfer everything to the oven.
• roast covered for 1 1/2 hours at 350°F.
• uncover, stir onions and veggies.
• turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.
• once roasting time has finished transfer meat to a plate to rest.
• take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce!
• strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat.
• Slice roast into 1/2 thick slices and pour gravy liberally over everthing.
• Best served with potato dumplings and sauerkraut.

Steps:

• Place the potatoes, garlic, salt, and pepper in a slow cooker; stir to coat. Season the pork roast with salt and pepper; lay atop the potatoes. Pour the sauerkraut over the roast; sprinkle with caraway seeds.
• Cook in slow cooker on Low 8 to 10 hours.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.
• 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.
• 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.
• 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.
• Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.
• 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.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., Meanwhile, place potatoes, carrots, sauerkraut and pickles in a 7-qt. slow cooker. Mix paprika, allspice, salt and pepper; rub over roast. Brown roast in drippings over medium heat. Transfer to slow cooker. Add onions and garlic to drippings; cook and stir 1 minute. Stir in beer and mustard; pour over meat. Crumble bacon; add to slow cooker., Cook, covered, on low until meat and vegetables are tender, 6-8 hours. Remove roast; let stand 10 minutes before slicing. Strain cooking juices. Reserve vegetables and juices; skim fat. Return reserved vegetables and cooking juices to slow cooker. Stir in sour cream; heat through. Serve with roast; sprinkle with parsley.

Steps:

• Preheat oven to 375°F (190°C). Score the skin of the roast, but not the fat in even 1 inch wide sections. Cut perpendicular to the roast, first in one direction and then the other. Rub down the roast with salt and pepper. Stick a handful of cloves across the top of the roast where crosses are formed by your cuts. Heat oil in sauce pan and sear the roast on all sides for a minute. Set aside roast and add carrots, potatoes and onions to the roasting pan. Add vegetable stock. Place the roast back into the roasting pan and sprinkle juniper berries over the top. Bake in oven for 2 - 2.5 hours or until the skin on top is crunchy and crispy. While cooking, use liquids from the roasting pan to baste the roast every 20-30 minutes. After it has been cooking about 1 hour, add 1/4 of the Weissbier, pouring it over the top of the roast. Then baste again after 30 minutes with drippings from the pan. An hour after the first shot of Weissbier, add the other 1/4 over the top of the roast. Once the skin has become crunchy, turn on the broiler and broil the roast until the top pops. Remove from oven. For gravy, drain all the liquid from the roasting pan and put it in a saucepan. Put the roast back into the roasting pan and into the oven until you are ready to serve it. Add cornstarch to the saucepan and cook at medium heat until the sauce begins to thicken, about 15-20 minutes. Season to taste with salt, pepper and powdered vegetable stock. Remove the roast from the oven again and place on a cutting board. Cut into 3/4 - 1 inch thick slices. Serve warm with gravy, dumplings, red cabbage and roasted potatoes

Steps:

• Place roast on a rack in a large roasting pan.
• Combine 3 tablespoons oil, mustard,minced garlic, oregano,thyme,salt, pepper and lemon juice.
• Rub marinade over roast.
• Toss together potatoes, onions, 2 tablespoons oil, salt and pepper.
• Add to pan around the roast.
• Bake at 350°For 90 minutes or until internal temperature is 165 degrees.
• Remove roast and allow to rest. Remove potatoes but leave as many onions as you can or prefer. Save pan drippings.
• Place pan over medium high heat.
• To pan drippings, add chicken base,1-1/2 cups water,and a pinch of salt and allow to come to a rolling boil.
• Mixed together cornstarch with remaining 1/2 cup water and pour into sauce to thicken. Serve on the side.

Steps:

• Place the potatoes, garlic, salt and pepper in a slow cooker. Stir to coat.
• Season the pork roast with salt and pepper. Lay atop the potatoes.
• Pour the sauerkraut (including liquid) over the roast, sprinkle with caraway seeds.
• Cook in slow cooker on Low 8-10 hours.

Steps:

• Combine caraway seeds, marjoram, salt and pepper. sprinkle mixture over all sides of meat. Rub this into the roast with your fingers.
• In a large skillet brown meat on all sides in hot oil.
• Drain off fat. Place meat in slow cooker.
• Add water to skillet; bring to boiling, stirring to loosen browned bits from bottom of skillet. Pour skillet juices and vinegar into cooker.
• Cover and cook on low setting for 7 hours or high heat for 3/1/2 to 4 1/2 hours. Remove meat from cooker, and keep warm.
• For gravy, skim fat from juices; measure 1/1/4 cups juices (add water if necessary to make 1 1/4 cups). Pour juices into a small saucepan; bring to boiling.
• In a medium bowl combine sour cream and arrowroot. Stir hot juices into sour cream mixture; return to saucepan. Cook and stir over medium heat until mixture is thickened. (Do not boil). Slice meat and serve with gravy.

Steps:

• Preheat oven to 350°F.
• Rub the entire roast all over with the oil and sprinkle with caraway, salt, pepper.
• Let stand for one hour.
• Spray your roasting pan with cooking spray.
• Place the vegetables into roasting pan and pour liquid of choice.
• Place the roast, fat side down, in the roasting pan on top of the vegetables.
• Cover tightly and roast for one hour.
• Remove from oven, uncover and turn roast fat side up.
• Cut decorative diamonds into the fat, insert meat thermometer and replace, uncovered, back into the oven for approximately 2 hours or until meat thermometer reads 165°F.
• Remove from oven and take out of roaster; cover with foil to preserve temperature, and let rest for 15 to 20 minutes.
• Remove and save the vegetables to serve on the side.
• Measure pan juices; add enough chosen liquid (water, wine, stock, or beer) to make 2 cups.
• Make a roux by blending the flour and butter together very well in a saucepan; add the pan juices and bring to a simmer.
• Slice the roast thinly and serve with the gravy on the side.
• For additional richness, the gravy may be finished with a little butter, cream or sour cream.