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German Schweinebraten Recipe

German Schweinebraten Recipe

Schweinebraten is a traditional German dish of roasted pork. Classic recipes often include a large cut of pork, vegetables, broth, a marinade and a gravy.

The pork is marinaded for several hours before it is seared or fried. The vegetables are placed into a roasting pan along with the broth and the pork is slow roasted at a low temperature. The drippings are used to make the gravy. Basting is a must since that’s what makes the pork moist.

Schweinebraten is particularly popular in Bavaria, South Germany, where it is a staple. Outside of Germany, it is also a popular dish in Austria. Typical preparation in Bavaria uses a dark beer as the broth base instead of water.

Variations in making Schweinebraten include changing the herbs, spices and marinades based on regional favorites. Some preparations may include fruit. Sides also vary by region. The most common sides are sauerkraut or krautsalat which is coleslaw, bread or potato dumplings.

Origin and Cultural Significance

Schweinebraten originated in Germany, initially mostly enjoyed by the wealthy who could afford expensive meats. Today it remains a very common way to prepare pork. It is prepared for festive occasions and gatherings for example, Oktoberfest.

German Schweinebraten Recipe

German Schweinebraten Recipe

Yield: 6 Servings
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes

Schweinebraten is a traditional German dish of roasted pork. Classic recipes often include a large cut of pork, vegetables, broth or beer, a marinade and a gravy.


  • Boneless pork loin roast - 2 ¼ lbs
  • Ground black pepper - 1 tsp
  • Sweet paprika - 1 tsp
  • Caraway seeds - ½ tsp
  • Grainy mustard - 2 tsp
  • Vegetable oil - 1 tbsp
  • Onion (large, quartered) - 1
  • Carrots - 2
  • Celeriac (chopped) - 1/8
  • Spring onion (chopped) - 1
  • Water - 2 cups
  • Butter - 2 tbsp
  • Cornstarch - 2 tbsp
  • Salt - to taste


  1. Preheat oven to 350 degrees F.
  2. Season the pork loin with salt, black pepper, paprika, and caraway seeds.
  3. Spread the mustard over pork.
  4. Heat the vegetable oil in a large skillet over medium-high heat.
  5. Fry the pork until browned on all sides, about 15 minutes.
  6. Transfer the pork to a large roasting pan.
  7. Add the onion, carrots, celeriac, and spring onion to the same skillet used to fry the pork
  8. Cook and stir until the vegetables are tender, about 10 minutes.
  9. Spread vegetable mixture around pork in roasting pan.
  10. Pour 1 cup of hot water into the skillet used to cook the pork and vegetables.
  11. Simmer and scrape up any browned bits from the bottom with a spatula.
  12. Pour water over pork.
  13. Bake in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often.
  14. Transfer pork roast to a large platter and keep warm.
  15. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.
  16. Bring liquid to a boil, add butter and cornstarch and simmer until sauce is thickened, about 5 minutes.
  17. Slice pork and serve with sauce and vegetables.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 408Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 146mgSodium: 239mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 46g

Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.

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