Pork Roast/Schweinebraten


Pork Roast/Schweinebraten
The meat juices from this dish can be served as a clear gravy with potato dumplings or spaetzle.


        1 2- to 3-lb. rolled pork loin; 1 tsp. salt

        ½ tsp. garlic powder, or 2 cloves garlic, peeled and crushed

        ½ tsp. dried thyme; ½ tsp. pepper

        1 bay leaf; 2 c. water

        2 medium onions, peeled and chopped.


Step 1:
Preheat oven to 325°F. Rub pork with salt, pepper, garlic, thyme, and crumbled bay leaf.

Step 2:
Place pork with the fat side up on rack in shallow roasting pan. If you have a meat thermometer, insert it so tip is in center of thickest part of meat. Thermometer should not touch fat or bone. Surround meat with onions.

Step 3:

Roast 33 to 38 minutes per pound, or until meat thermometer registers 165°F.

Step 4:
Remove roast from oven. Add water and place a loose tent of heavy-duty aluminum foil over roast. Let stand 15 to 20 minutes, or until meat thermometer shows 170°F. Standing time makes roast easier to carve.

Food: Pork Roast/Schweinebraten

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