Low Carb German Style Pork Roast Recipes

GERMAN PORK ROAST

Steps:

• In a small bowl, combine the oil, garlic, lemon juice, mustard and seasonings. Rub over roast. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 20 minutes. Add the potatoes, onions and tomato to the pan; bake 40-70 minutes longer or until a thermometer reads 160° and vegetables are tender. Let stand for 10 minutes before slicing.

AUTHENTIC SCHWEINEBRATEN GERMAN PORK ROAST BAVARIAN STYLE

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)

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.

LOW CARB GERMAN-STYLE PORK ROAST

Steps:

• Combine caraway seeds, marjoram, salt and pepper. sprinkle mixture over all sides of meat. Rub this into the roast with your fingers.
• In a large skillet brown meat on all sides in hot oil.
• Drain off fat. Place meat in slow cooker.
• Add water to skillet; bring to boiling, stirring to loosen browned bits from bottom of skillet. Pour skillet juices and vinegar into cooker.
• Cover and cook on low setting for 7 hours or high heat for 3/1/2 to 4 1/2 hours. Remove meat from cooker, and keep warm.
• For gravy, skim fat from juices; measure 1/1/4 cups juices (add water if necessary to make 1 1/4 cups). Pour juices into a small saucepan; bring to boiling.
• In a medium bowl combine sour cream and arrowroot. Stir hot juices into sour cream mixture; return to saucepan. Cook and stir over medium heat until mixture is thickened. (Do not boil). Slice meat and serve with gravy.