Easy German Pork Loin Roast Recipe
This easy pork loin roast recipe is a cozy German pork loin roast recipe made by browning pork loin, then braising it gently with vegetables, broth, Dijon mustard, and warm spices until tender. The result is a simple Schweinebraten with a smooth, flavorful sauce that feels perfect for a Sunday dinner or holiday-style family meal.
Servings: 6 servings
Calories: 402kcal
Equipment
- Large Dutch oven Or oven-safe deep pan. If you don’t have an oven-safe pan, use a casserole dish for the oven braising.
- meat thermometer optional
Ingredients
- 30 grams butter
- 30 milliliters avocado oil
- 1 kilogram pork loin roast
- 2 onions
- 2 carrots
- 2 garlic cloves
- 1 tablespoon tomato paste
- 2 bay leaves
- 3 whole allspice
- 800 milliliters veggie broth
- 2 teaspoons Dijon mustard
- 120 milliliters heavy whipping cream
- 1 teaspoon cornstarch optional, for thickening
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Brown the pork
- Preheat the oven to 300°F (150℃) on the conventional setting.
- Season the pork roast all over with the salt and pepper.
- Heat the butter and avocado oil in a large Dutch oven or deep oven-safe pan over medium-low heat and brown the pork on all sides until golden. This should take about 8 to 10 minutes total.
Build the braising base
- While the pork browns, roughly chop the onions and carrots and peel the garlic cloves.
- Remove the pork from the pan. Add the onions and carrots to the pan and cook until they begin to caramelize, about 10 minutes.
- Stir in the garlic and tomato paste and cook for 1 minute.
Braise the roast
- Pour in the broth and add the bay leaves and whole allspice.
- Bring everything to a boil.
- Return the pork to the pan with the fatty side facing up.
- Transfer to the oven and cook until the internal temperature reaches 140°F / 60°C, about 30 minutes.
- Remove the roast from the pan and let it rest on a plate for 10 minutes.
Make the sauce
- Strain the braising liquid through a fine mesh sieve and discard the vegetables and spices.
- Return the strained liquid to the pan. Stir in the Dijon mustard and simmer over medium-high heat for about 10 minutes to reduce slightly.
- Add the cream and season to taste with additional salt and pepper if needed.
- If you want a thicker sauce, whisk the cornstarch with a small amount of cold water first, then stir it into the sauce and simmer briefly until thickened.
Slice and serve
- Slice the rested pork and place back into the pan with the sauce. Serve with the sauce spooned over the top, German bread dumplings (Semmelknödel) and oven-roasted veggies.
Notes
- Pulling the pork at 140°F (60°C) allows for carryover cooking while it rests.
- A final temperature around 145°F (63°C) gives you pork that stays juicy and may still have a very light blush in the center.
- The vegetables are used to build flavor for the sauce, not as the final side dish.
- This roast is especially good with bread dumplings, potato dumplings, boiled potatoes, spätzle and roasted veggies or rotkohl (German braised red cabbage) However, for a more American twist, sub boiled egg noodles or mashed potatoes for the starch.
How to store it
Store leftover pork and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices and sauce gently in a covered pan over low heat until warmed through. Try not to boil the sauce hard or overcook the pork during reheating, since pork loin can dry out more quickly than fattier cuts. You can also freeze leftovers, ideally with some extra sauce to help protect the meat. Thaw in the refrigerator overnight before reheating.Nutrition
Calories: 402kcal | Carbohydrates: 9g | Protein: 39g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 138mg | Sodium: 1098mg | Potassium: 802mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4147IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 1mg