German Pork Roast with Mustard Gravy (Senfbraten) Recipe
Rated 5.0 stars by 1 users
Servings
6
Prep Time
15 minutes
Cook Time
2.15 minutes
We think German food can get an unfair reputation of being bland and a little flavorless. Known in German as senfbraten, this traditional German pork roast with a mustard gravy definitely disproves that reputation. Now, we know there is a good chunk of people that don’t like mustard, or cannot imagine how mustard would be good in a gravy, but trust us, the mustard is key to this recipe. Rubbing the pork roast with the mustard helps the seasoning adhere to the roast and boosts flavor without leaving a “yellow mustard” flavor behind. Similarly, using the mustard in the gravy helps to brighten up the flavor of the gravy without making it taste overly “mustardy.”
Ingredients
- 3 lb Boneless Pork Loin Roast
- Mustard (preferably German but any mustard will work)
- Salt
- Black Pepper
- 3 Tbsp Butter (divided)
- 1 Yellow Onion (chopped)
- 2 clove Garlic (minced)
- 1/4 cup White Wine (use a dry wine like Chardonnay)
- 2 cup Beef Broth
- 2 tsp Parsley Flakes
- 2 tsp Dried Thyme
- 1 Bay Leaf
- 2 Tbsp Corn Starch
- 2 Tbsp Water
Directions
Rub the pork loin roast all over with mustard and season generously with salt and pepper.
*Note if you get the roast from Lake Geneva Country Meats, the roast will likely be netted together. Removing the netting and cook the two “halves” separately.- Add 2 tbsp. butter to a Dutch oven and melt over medium high heat. Once melted, sear the roast on all sides until browned. When the roast is browned, remove the pork and set aside.
- Add the remaining 1 tbsp. of butter to the Dutch oven, and add the onions and cook for 3 minutes. Then add the garlic and cook for one minute. Next pour in the white wine, stir, and cook for 2 minutes to evaporate the alcohol. Return the pork to the pot, and add the beef broth, parsley flakes, thyme, and bay leaf. Bring the mixture to a boil, then reduce to low heat, and simmer for about 90 minutes, until the roast reaches 145ºF.
- Once cooked, discard the bay leaf, and remove the roast to a cutting board. Cover with foil to keep warm. Whisk together the cornstarch and cold water to make a slurry, then whisk the slurry into the gravy to thicken it. Add 1-2 tsp. of mustard and salt and pepper to your taste.
- Slice the roast and serve with boiled potatoes and sautéed vegetables. Pour the gravy over all of the meal. Enjoy!!
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