Senfbraten (German Pork Roast with Mustard Gravy)

Name: Senfbraten (German Pork Roast with Mustard Gravy)
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: 4 serving
Ingredients: 2 lb pork roast; german mustard; oil for frying; 1 large yellow onion; 2 cloves garlic; 2 tablespoons butter; 1/4 cup dry white wine; 1 bay leaf; 1 teaspoon fresh chopped thyme; 2 cups beef broth; 2 carrots; For the flour slurry:; 3 tablespoons flour whisked into additional 1/2 cup cool beef broth

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5.0

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Excellent

Prep Time
5 mins
Cook Time
2 hrs
Total Time
2 hrs 5 mins
Servings
4
Calories
417 kcal
Course
Main Course
Cuisine
German

Senfbraten (German Pork Roast with Mustard Gravy)

Nevaeh Sloan

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An authentic recipe for German pork roast, Senfbraten, made the traditional way with an irresistibly delicious mustard gravy!

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Ingredients

Servings

2 lb pork roast (e.g. pork loin)
german mustard
oil for frying
1 large yellow onion , chopped
2 cloves garlic , minced
2 tablespoons butter
1/4 cup dry white wine
1 bay leaf
1 teaspoon fresh chopped thyme
2 cups beef broth
2 carrots , cut in half
For the flour slurry:
3 tablespoons flour whisked into additional 1/2 cup cool beef broth

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Instructions

Rub the roast down with salt and freshly ground black pepper. Generously rub it down with German mustard.Heat the oil in a Dutch oven over high heat. Once hot, add the roast and generously brown on all sides. Add the onions and the butter and cook for a couple of minutes. Add the garlic and cook for another minute. Add the white wine and boil for 3 minutes until mostly evaporated.Add the bay leaf, thyme, beef broth and carrots (they will add a touch of sweetness to the gravy). Bring it to a boil, reduce the heat to low, cover and simmer for about 90 minutes or until the roast is nice and tender. (Alternatively roast it in the oven for about 3 hours if using a marbled cut like pork butt and for about 2 hours if using pork loin or pork shoulder. Check periodically for doneness - as soon as the roast is tender - to avoid overcooking.) Discard the bay leaf and remove the carrots.
Transfer to the roast to a warmed platter and tent with foil to keep warm. Whisk in the flour slurry and simmer until thickened. Add a couple of teaspoons or so of mustard and salt and pepper to taste.Slice the roast and serve with the gravy, potatoes and German sauerkraut.

Nutrition Information

Show Details

Calories 417kcal (21%) Carbohydrates 11g (4%) Protein 53g (106%) Fat 15g (23%) Saturated Fat 7g (35%) Cholesterol 158mg (53%) Sodium 631mg (26%) Potassium 1061mg (30%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 5270IU (105%) Vitamin C 4mg (4%) Calcium 38mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 417 kcal

% Daily Value*

Calories	417kcal	21%
Carbohydrates	11g	4%
Protein	53g	106%
Fat	15g	23%
Saturated Fat	7g	35%
Cholesterol	158mg	53%
Sodium	631mg	26%
Potassium	1061mg	23%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	5270IU	105%
Vitamin C	4mg	4%
Calcium	38mg	4%
Iron	2mg	11%