Germanschweinepfefferpepperedpork Recipes

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:

• Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
• Preheat oven to 350 degrees F (175 degrees C).
• On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
• Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.

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:

• In a large skillet over medium-high heat, brown pork chops in butter on both sides. Transfer to a greased 13-in. x 9-in. baking dish. , In a bowl, combine the sauerkraut, applesauce, onion, garlic, brown sugar, caraway seeds and cinnamon. Spoon over chops. , Cover and bake at 375° for 45-50 minutes or until meat juices run clear.

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:

• Preheat oven to 350 degrees F (175C). Place about 2 - 3 tbsp. of selected oil into a frying pan and begin to heat. Slice one clove of garlic and place into oil. Saute slightly. Rub down loin with salt and pepper. When oil is hot, place into pan and lightly brown. Repeat on all sides. Slice onions into thin rings and line bottom of roasting pan with the onions, carrots, remaining garlic clove, and some apple chunks. Place browned meat onto vegetables, fatty side down. Sprinkle meat with caraway seeds, salt, and pepper. Lay the garlic from fry pan over the meat - do not add oil! Place bacon slices over top. Add 1/2 cup of liquid of your choice - wine, beer, broth or water. If adding juice instead of apples, add it now. Cover with lid and place in preheated oven. Cook for about 30 minutes, turn meat over. Baste with about a 1/2 cup more of fresh liquid, as well as pan liquid. Cook for another 15 minutes, add 1/2 cup more liquid, baste, and add in 1 vegetable bouillon cube. Cook until internal temperature is at least 160 degrees - about another 15 - 20 minutes. Remove meat to plate and keep warm. Strain juices into a pan and add more liquid if necessary. Place sauce pan on stove, at about medium high heat, and add in 2 tsp. cornstarch mixed with 1/4 cup of water. Boil, stirring constantly, until thickened. Reduce heat and add sour cream if desired. Mix through. Slice meat thinly, and drizzle some sauce over it. Serve.

Steps:

• 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.
• 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.
• 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.
• Preheat grill for medium heat.
• Grill the pork steaks and onions until the pork is no longer pink in the center, about 10 minutes per side.

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.

Steps:

• Heat a large skillet over high heat until very hot. Carefully add the oil and then the pork strips.
• Add the mushrooms, onions, pepper, and salt. Continue cooking for 2 to 3 minutes, or until cooked through, stirring frequently.
• Using a slotted spoon, remove the pork from the skillet and keep warm. Add the wine to the skillet and continue cooking until the mixture is reduced by half. Stir in the parsley, then return the meat to the skillet. Serve with freshly cooked noodles or spatzle. Makes 2 to 4 servings.
• Entertaining With Regis & Kathie Lee.

Steps:

• Cut a lengthwise slit down the center of the tenderloin 2/3 of the way through the meat.
• Place tenderloin between two sheets of waxed paper and flatten to 1/4 inch thickness.
• Combine tenderloin, beer, cider vinegar and raisins in a baking dish.
• Cover and marinate in refrigerator 4 hours, turning occasionally.
• In a small bowl, combine bread crumbs (from pumpernickel), orange peel and garlic; cover and let stand 4 hours.
• Remove tenderloin from marinade, reserving raisins.
• Discard marinade.
• Add raisins to bread crumb mixture.
• In another small bowl, combine brown sugar, salt, pepper and cinnamon; rub over both sides of tenderloin.
• Spread bread crumb mixture over tenderloin to within 1/2 inch from edges.
• Roll up tenderloin, jelly roll fashion, starting at narrow end.
• Tie securely with heavy string at 2 inch intervals.
• Plae on rack in shallow roasting pan.
• Bake at 400 for 55 minutes or until internal temperature reaches 160.

Steps:

• In a lrg heavy-based saucepan, brown cubed pork in half the oil till nicely browned (about 5 min), remove w/a slotted spoon & set aside.
• Add remaining oil & saute the onion & garlic for 5 min or till softened.
• Stir in the carrots & mushrooms (if using) & cook for 5 minutes. Add spices & bay leaf.
• Return the meat to the pan & stir in the beer + breadcrumbs. Season w/salt + pepper to taste & bring to a slow boil, stirring once or twice.
• Make sure the meat is pressed under the liquid, then partially cover & simmer very gently for about 1 hour.
• Uncover, remove bay leaf + cinnamon stick, sprinkle w/parsley & serve immediately.
• Serving Suggestions Per Roz: "Serve w/buttered cabbage or kale + potato dumplings, mashed potatoes or Spatzle.".