German Schweinepfeffer Peppered Pork Recipes

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AUTHENTIC SCHWEINEBRATEN GERMAN PORK ROAST BAVARIAN STYLE



Authentic Schweinebraten German Pork Roast Bavarian Style image

This is the famous Bavarian Pork Roast. Juicy and very very tender with a fantastic sauce. Traditionally served with potato dumplings and sauerkraut. The recipe reads very lengthy but in fact is very simple and easy to make.

Provided by sonnyu28

Categories     Pork

Time 3h15m

Yield 1 roast, 6 serving(s)

Number Of Ingredients 14

5 lbs pork roast (deboned shoulder roast)
1/4 cup Dijon mustard
1/4 teaspoon caraway seed, ground
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 dash ground paprika
1/4 teaspoon celery powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 medium onions, with skin, quartered
2 medium carrots, diced
1/4 cup leek, diced
1 1/2 cups vegetable broth

Steps:

  • wash and pat dry roast.
  • mix all dry ingredients together and rub onto roast.
  • spread a liberal amount of mustard onto roast.
  • heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.
  • push vegetables aside and brown roast from all sides in the very very hot roasting pan.
  • ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).
  • ad broth and transfer everything to the oven.
  • roast covered for 1 1/2 hours at 350°F.
  • uncover, stir onions and veggies.
  • turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.
  • once roasting time has finished transfer meat to a plate to rest.
  • take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce!
  • strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat.
  • Slice roast into 1/2 thick slices and pour gravy liberally over everthing.
  • Best served with potato dumplings and sauerkraut.

BAYRISCHER SCHWEINEBRATEN (BAVARIAN ROAST PORK)



Bayrischer Schweinebraten (Bavarian Roast Pork) image

Roast pork is totally simple to make, and because my nieces keep asking for the recipe, I've published it here now.

Provided by International Recipes

Categories     Trusted Brands: Recipes and Tips

Time 3h20m

Yield 6

Number Of Ingredients 14

2 ¼ pounds boneless pork loin roast
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste
1 teaspoon sweet paprika
½ teaspoon caraway seeds
2 teaspoons grainy mustard
1 tablespoon vegetable oil
1 large onion, quartered
2 carrots
⅛ celeriac (celery root), chopped
1 spring onion, chopped
2 cups water, or as needed - divided
2 tablespoons butter, or to taste
2 tablespoons cornstarch

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.
  • Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add onion, carrots, celeriac, and spring onion to the same skillet used to fry pork; cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan.
  • Pour 1 cup hot water into the skillet used to cook the pork and vegetables; simmer and scrape up any browned bits from the bottom with a spatula. Pour water over pork.
  • Bake in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If vegetables become dry, add 1 cup hot water, or as needed.
  • Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.
  • Bring liquid to a boil and add butter and cornstarch; simmer until sauce is thickened, about 5 minutes. Slice pork and serve with sauce and vegetables.

Nutrition Facts : Calories 346.1 calories, Carbohydrate 9.6 g, Cholesterol 92.9 mg, Fat 21.1 g, Fiber 1.8 g, Protein 28.3 g, SaturatedFat 8.2 g, Sodium 531.6 mg, Sugar 2.6 g

PEPPERED PORK WITH APPLE SLAW



Peppered Pork With Apple Slaw image

adapted from a Donna Hay recipe from "no time to cook". A quick and simple dinner -great for outdoor cooking on the barbecue on a warm night. You can also sub chicken breast fillet or thigh fillet for the pork. I like to have chicken when my family eat pork

Provided by Jubes

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

8 pork loin steaks (75 gram steaks)
2 tablespoons olive oil or 1 tablespoon vegetable oil
1/4 teaspoon dried chili pepper flakes
2 teaspoons flaked sea salt
2 green apples, coarsely grated (I like to use Granny Smith apples)
2 cups cabbage, shredded
4 tablespoons chives, chopped
1/2 cup whole egg mayonnaise
2 teaspoons honey or 10 drops of stevia liquid, to your taste

Steps:

  • Brush the pork steaks lightly with the olive oil.
  • Combine pepper, chilli flakes and salt and then sprinkle over both sides of the pork steaks.
  • Preheat a char-grill pan, broiler or barbecue to high heat. Cook pork steaks 2-3 minutes each side, or until done to your liking. Set aside to rest.
  • To make the apple slaw, combine the apples, cabbage and chives in a mixing bowl.
  • Mix the mayo and honey/stevia together and pour over the slaw. Toss to coat.
  • Place the pork on serving plates and serve with the apple slaw.

Nutrition Facts : Calories 241.9, Fat 16.8, SaturatedFat 2.4, Cholesterol 7.6, Sodium 216.5, Carbohydrate 24.6, Fiber 3.1, Sugar 15.4, Protein 1.1

GERMAN SCHWEINEPFEFFER (PEPPERED PORK)



German Schweinepfeffer (Peppered Pork) image

Chef Tell Erhardt won the Culinary Olympics in 1970 in Stuttgart, Germany, with this delicious recipe for pork.

Provided by Olha7397

Categories     Pork

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 8

2 tablespoons vegetable oil
12 ounces pork loin, cut into thin slices
1 cup thinly sliced mushroom
1 cup chopped onion
cracked black pepper
salt
1/2 cup red wine
1/2 cup chopped parsley

Steps:

  • Heat a large skillet over high heat until very hot. Carefully add the oil and then the pork strips.
  • Add the mushrooms, onions, pepper, and salt. Continue cooking for 2 to 3 minutes, or until cooked through, stirring frequently.
  • Using a slotted spoon, remove the pork from the skillet and keep warm. Add the wine to the skillet and continue cooking until the mixture is reduced by half. Stir in the parsley, then return the meat to the skillet. Serve with freshly cooked noodles or spatzle. Makes 2 to 4 servings.
  • Entertaining With Regis & Kathie Lee.

Nutrition Facts : Calories 578.6, Fat 37.9, SaturatedFat 10.2, Cholesterol 102.9, Sodium 86.9, Carbohydrate 11.7, Fiber 2, Sugar 4.5, Protein 36.4

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