Schweinebraten – German Pork Roast Recipe

A pork roast traditionally served with a mild sauce, red cabbage, and potato dumplings (Kartoffelknödel) in the South, or peas and boiled potatoes in the North-East.

Difficulty: normal.
Preparation Time: over 2.5 h.
Portions: 4.



  • 2 – 3 pound pork loin roast
  • 4 slices pork bacon
  • 2 cloves garlic, chopped
  • salt and pepper
  • 1 large onion
  • 1 cup carrot slices
  • 2 c. white wine (substitute water, beer or broth if desired)
  • caraway seeds
  • 2 tsp. cornstarch
  • 1 vegetable bouillon cube
  • olive, canola, or almond oil
  • 1 apple (or 1/4 c. apple juice)
  • 1 tbsp. sour cream, optional

  • Preheat oven to 350 degrees.
  • Place about 2 – 3 tbs. 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 in 1/2 c of liquid of your choice – white wine yields a very nice result. If adding juice instead of apples, add in 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 c. more liquid, baste, and add in 1 vegetable bouillion 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 c. 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.

Nutrition Facts
Per Serving
Makes 4 Servings
Amount Per Serving
Calories 603 Cal. from Fat 179
% Daily Value *
Total Fat 20g 31%
Saturated Fat 6.2g 31%
Monounsat. Fat 9.7g
Polyunsat. Fat 2.2g
Trans Fat 0g
Cholesterol 189mg 63%
Sodium 2106mg 88%
Potassium 1419mg 41%
Total Carbohydrate 18.3g 6%
Dietary Fiber 3.1g 12%
Protein 64.2g 128%
Vitamin A 103%
Vitamin C 17%
Vitamin B6 100%
Vitamin B12 34%
Vitamin K 13%
Thiamin 211%
Niacin 70%
Riboflavin 54%
Pantothenic Acid 27%
Calcium 10%
Iron 22%
Magnesium 26%
Phosphorus 72%
Zinc 40%
Manganese 21%
Selenium 143%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.
The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

2 comments on “Schweinebraten – German Pork Roast Recipe

  1. We did like that aswell, purchasing beef whole from the local farmer. I like to support him, even if it is a little more expesnive than the shop, because I know exactly how and where it is made, I know I’m not contributing to global warming or something. This meat recipe is good, I found.

  2. I’ve invited the whole family round this xmas for a traditional dinner, so obviously the roast is pretty central to that.. I found an archive of ideas at this roast recipe site, but cant seem to decide on anyone – there’s too many to choose from! It is fun planning such a big xmas dinner though!

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