Senfbraten (German Pork Roast with Mustard Gravy)
User Reviews
5
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Prep Time
5 mins
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Cook Time
2 hrs
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Total Time
2 hrs 5 mins
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Servings
4
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Calories
417 kcal
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Course
Main Course
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Cuisine
German
Senfbraten (German Pork Roast with Mustard Gravy)
Description
Senfbraten features a pork roast, commonly pork loin, rubbed with salt, pepper, and a substantial layer of German-style mustard before searing to achieve a browned crust. The roasting pot is then enhanced with onions, garlic, white wine, fresh thyme, and bay leaf, creating a flavorful braising liquid. Beef broth and carrots are added to provide moisture and natural sweetness, with the roast simmered on low heat for about an hour and a half until the meat becomes tender.
This cooking technique yields pork infused with tangy mustard and aromatic herbs, contrasting the rich broth and vegetables. The carrots mellow in the simmering process, adding gentle sweetness to the dish. Once the roast is done, it is rested to retain juices, while a slurry of flour and broth is whisked into the cooking liquid to form a smooth gravy.
Senfbraten is typically served sliced with the thickened mustard gravy pouring over the meat, making it a centerpiece for a hearty meal. The dish pairs well with side dishes such as boiled potatoes or sauerkraut. The method recommends adjusting the cooking time based on the cut’s marbling and size to prevent overcooking, ensuring tender, flavorful results.
Ingredients
- 2 lb pork roast (e.g. pork loin)
- mustard German style
- cooking oil for frying
- 1 yellow onion chopped, large
- 2 cloves garlic , minced
- 2 tablespoons butter
- 1/4 cup white wine dry
- 1 bay leaf
- 1 teaspoon thyme fresh chopped
- 2 cups beef broth
- 2 carrot cut in half
- For the flour slurry:
- 3 tablespoons flour whisked into additional 1/2 cup cool beef broth
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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