Ethnic Cookbook - German-Austrian Recipes - German Pork Roast recipe


Ethnicities

  • afghan

  • african

  • amish

  • asian

  • cajun

  • caribbean

  • chinese

  • croatian

  • dutch

  • english

  • french

  • German-Austrian

  • greek

  • hungarian

  • indian

  • indonesian

  • irish

  • italian

  • japanese

  • jewish

  • korean

  • mennonite

  • mexican

  • middle-eastern

  • native-american

  • oceanian

  • pennsylvania-dutch

  • philippine

  • polish

  • portuguese

  • russian

  • scandinavian

  • south-american

  • southwestern

  • spanish

  • swiss

  • tex-mex

  • thai

  • ukrainian

  • Vietnamese

  • welsh





    Traditional
    Food




    		 Ethnic Recipes Cookbook

    Hello world!  For the past few years, I have been collecting recipes from friends, relatives, magazines and books, that I am pleased to share with you, free of charge.  Please browse my site for ethnic recipes and tastes from around the world, which I am sure you will truly enjoy! 

    Translate

    Bon A Petite!

    German Pork Roast (Schweinebraten)

    1 1/2 teaspoons salt
    Pinch of marjoram
    Pinch of basil
    1 teaspoon pepper
    1/2 teaspoon garlic powder
    1 boneless loin pork roast (4 to 5 pounds)
    2 to 3 medium onions, coarsely chopped
    1 1/2 cups water or light beer

    Combine salt, marjoram, basil, pepper and garlic powder. Rub all over roast. Place roast in roasting pan and surround with onions. Pour water or beer into pan. Cover and roast at 350 degrees F for 30 minutes.

    Turn roast over in pan. Roast uncovered another 2 hours, checking about every 30 minutes, adding more liquid when needed. Roast is done when internal temperature reaches 180 degrees F. Make gravy with pan juices, if desired.

    Makes about 8 servings.

    EthnicRecipesDishes.com ©  2009