German Pork Loin Roast (Schweinebraten)
This juicy German Pork Loin Roast, or Schweinebraten, is braised low and slow with dark beer and root vegetables until perfectly tender. The pan drippings turn into the most delicious gravy, no extra work needed. It's a cozy, comforting dinner that tastes like a trip to Germany, right from your own kitchen.
Servings 6 servings
Ingredients
For the Pork
- 1 kg pork loin, or neck without bones Pork loin note: this is the same cut pork chops come from, just left whole. Ask your butcher for a skinless pork loin joint or pork loin roast, not tenderloin or fillet, which is a different, smaller cut that cooks much faster.
- 3 teaspoon salt
- freshly ground pepper to taste
- 2 tablespoon mustard or dijon mustard will do
- 2 tablespoon neutral oil
For the vegetables
- 1 stalk leek about 150g/ 5 oz
- 2 carrots
- 2 onions
- 150 g root celery cubed, (Tip: I buy a whole bulb and freeze it in cubes for other recipes too)
- 4 cloves garlic
Seasonings
- 2 tablespoon tomato paste
- 5 juniper berries crushed
- 1 teaspoon whole peppercorns
- 500 ml beef broth
- 2 bay leaves
- 1 teaspoon carraway seeds optional
- 1 tablespoon cornstarch optional to thicken the sauce
- 250 ml dark beer this is what makes it malty (1 cup)
Instructions
Prep the Meat and Vegetables
- Take the meat out of the fridge at least an hour before cooking so it can come up to room temperature. This might feel like an extra step you can skip, but it really does matter here. Cold meat straight from the fridge will drop the temperature of your oil and pan the moment it hits the heat, so instead of getting a nice sear, the meat starts steaming and losing its juices. Warmer meat sears faster and more evenly, which means a juicier roast in the end.1 kg pork loin, or neck without bones
- While the meat warms up, prep your vegetables. Roughly peel and chop the leek, carrots, onions, and celery root. Peel the garlic cloves but leave them whole. Give your juniper berries a good crush too. Using the flat side of a knife or a rolling pin works well, as this cracks them open so their flavor can actually come through in the sauce.1 stalk leek, 2 carrots , 2 onions, 150 g root celery , 4 cloves garlic
- Preheat your oven to 180°C (350°F).
- Season the pork loin with salt and freshly ground pepper, then coat it generously all over with the mustard.3 teaspoon salt, freshly ground pepper to taste, 2 tablespoon mustard
Sear the Pork
- Heat half the oil in a large, oven-safe pot over high heat. Once it's nice and hot, add the meat and sear it until deeply browned on all sides, turning as needed. This is where a lot of the flavor comes from, so don't rush it; give each side a proper few minutes. Once it's nicely seared all over, remove the meat and set it aside.2 tablespoon neutral oil
Build the Sauce Base
- Add the remaining oil to the same pot along with the onion, leeks, carrots, celery root, garlic cloves, and peppercorns. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften. Stir in the tomato paste and let it cook for about a minute; this deepens the flavor and gives the sauce a rich color later on. Deglaze with a splash of the broth, scraping up any browned bits stuck to the bottom of the pot - that's pure flavor you don't want to leave behind.500 ml beef broth, 2 tablespoon tomato paste
Roast the Pork Loin
- Return the pork to the pot. Add the bay leaves, crushed juniper berries, and caraway seeds if using, then pour in the remaining broth. Place the pot in the oven, uncovered, and roast for about 60 minutes, basting with a little of the dark beer every 20 minutes. Cooking time really depends on the size and thickness of your cut, so it is best to use a meat thermometer rather than the clock.5 juniper berries, 1 teaspoon whole peppercorns , 2 bay leaves, 1 teaspoon carraway seeds , 250 ml dark beer
- The pork loin is done when it reaches an internal temperature of 65°C (150°F). Use a meat thermometer for this one, it's a lean cut and can dry out fast if it goes past that mark. Once it's there, transfer the meat to a platter, cover loosely with foil, and let it rest for 15 minutes. This lets the juices settle back into the meat instead of running out the moment you slice it.
Make the Gravy
- While the meat rests, make the sauce. Strain the vegetables and broth through a sieve, you can discard the vegetables once they've given up their flavor.
- Pour the strained liquid into a saucepan and bring to a boil over medium heat. Taste and adjust with salt and pepper. If the beer gives it a slightly bitter edge, a small pinch of sugar will smooth that out.
- For a thicker sauce, whisk the cornstarch with 1 tablespoon of cold water until smooth, then stir it into the boiling sauce until it thickens to your liking.1 tablespoon cornstarch
Serve
- Slice the meat into rounds and serve with the sauce spooned over the top.
