German Bayrischer Schweinebraten
Created by dienia b on February 16, 2021
- Servings: 8
- Prep Time: 30m
- Cook Time: 3h
- Recipe #36479
Ingredients
- 3 pounds pork loin roast
- 1 teaspoon salt, to taste
- 1 teaspoon ground black pepper, to taste
- 1 teaspoon sweet paprika
- 1/2 teaspoon caraway seeds
- 2 teaspoons grainy mustard
- 1 tablespoon vegetable oil
- 1 large onion, quartered
- 3 turnips, chopped
- 2 carrots, chopped
- 2 green onions, minced
- 2 stalks celery, chopped
- 1/8 cup celeriac, celery root, chopped
- 12 ounces beer (1 can)
- 1 cup water
- 2 tablespoons butter
- 2 tablespoons cornstarch
- 2 tablespoons water
How to Make
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Step 1: Preheat oven to 350 degrees.
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Step 2: In dutch oven, season pork loin with salt, black pepper, paprika, and caraway seeds
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Step 3: Spread mustard over pork.
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Step 4: Heat vegetable oil in a large skillet over medium-high heat.
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Step 5: Fry pork until browned on all sides, about 15 minutes.
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Step 6: Add onion, turnip, carrots, celery, celeriac, and spring onions to the same skillet used to fry pork.
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Step 7: Cook and stir until vegetables are tender, about 10 minutes.
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Step 8: Spread vegetable mixture around pork in pan.
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Step 9: Add beer and water.
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Step 10: Cover with foil.
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Step 11: Bake in oven for 3 hours.
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Step 12: Uncover and add butter and corn starch slurry last 15 minutes.
Nutritional Facts
- Serving Size: 1 (367.7 g)
- Calories 439.8
- Total Fat - 20.4 g
- Saturated Fat - 7.4 g
- Cholesterol - 131.7 mg
- Sodium - 473.4 mg
- Total Carbohydrate - 12.3 g
- Dietary Fiber - 2.5 g
- Sugars - 4.4 g
- Protein - 46.7 g
- Calcium - 53.7 mg
- Iron - 1.6 mg
- Vitamin C - 13.9 mg
- Thiamin - 1.1 mg