Schweinebraten Pork Roast Recipe
This recipe outlines the preparation of a traditional Schweinebraten, a German-style pork loin roast. Seasoned with a blend of classic herbs and spices, the roast is cooked with onions and light beer, resulting in a tender, flavorful main course. It's designed to yield a succulent roast with an aromatic gravy, perfect for serving a large gathering.
Equipment
- 1 Roasting pan
- 1 Meat Thermometer Essential for accurate cooking
- 1 Cutting Board
- 1 Sharp Chef's Knife For chopping onions and carving
- 1 Measuring Spoons
Ingredients
Main
- 1 1/2 tsp salt
- 1 pinch dried marjoram
- 1 pinch dried basil
- 1 tsp ground black pepper
- 1/2 tsp garlic powder
- 1 5 lb boneless pork loin roast
- 2 onions coarsely chopped
- 1 1/2 cups light beer
Instructions
- Preheat oven to 350°F (175°C).
- In a small bowl, combine salt, dried marjoram, dried basil, ground black pepper, and garlic powder.
- Pat the boneless pork loin roast dry with paper towels, then rub the seasoning mixture all over the pork, ensuring even coverage.
- Place the seasoned pork roast in a roasting pan. Scatter the coarsely chopped onions around the base of the roast in the pan.
- Pour the light beer into the bottom of the roasting pan around the pork and onions.
- Roast for approximately 2 to 2.5 hours, or until a meat thermometer inserted into the thickest part of the roast registers an internal temperature of 145°F (63°C).
- Once cooked, remove the roasting pan from the oven. Carefully transfer the pork roast to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes.
- While the roast rests, prepare a gravy from the pan drippings. Skim off any excess fat from the drippings in the roasting pan. You can reduce the liquid on the stovetop or thicken with a cornstarch slurry for a richer sauce.
- Slice the rested pork roast against the grain into desired thickness.
- Serve the sliced Schweinebraten with the onion-beer gravy.
Notes
For superior flavor and a crisp exterior, consider searing the pork loin on all sides in a heavy-bottomed pan before transferring it to the roasting pan. This creates a rich fond that will contribute to a more robust gravy. Always use a reliable meat thermometer; pork loin is lean and can dry out quickly if overcooked. Aim for an internal temperature of 145°F (63°C) for medium-rare, allowing it to rest for at least 10-15 minutes after roasting. This resting period is crucial for juices to redistribute, ensuring a tender and moist roast. The beer provides a nice depth of flavor; ensure it's a quality light beer that complements the pork without overpowering it. Slice against the grain for maximum tenderness.