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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Schwenkbraten Recipe

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This recipe for Schwenkbraten is from The Pienta Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
I very large white onion, cut into wedges
3-4 cloves of garlic, crushed
7 dried juniper berries, crushed (or 3 Tbsp. of gin)
1 Tbsp. German mustard
1 Tbsp. dried thyme
1 Tbsp. dried oregano
1 Tbsp. curry powder
1 Tbsp paprika
1 tsp. cayenne pepper
1 tsp. black pepper
1 cup vegetable oil
4-8 boneless pork chops or steaks
Directions:
Directions:
1. Place the onion wedges in a large bowl or plastic container, and use a large spoon to gently press them until they release some of their juices (prepare to cry). I put a lid on the bowl and shook them up.
2. Add the oil, garlic, juniper or gin, mustard, thyme, oregano, paprika, curry, cayenne and black pepper to the onions and mix well.
3. Arrange the pork in a large baking pan or plastic container and cover with the marinade. Cover and refrigerate for at least 24 hours.
4. Remove pork from marinade and let it come to room temperature as you preheat the grill. Wrap the onions separately with foil to create a pouch. Discard marinade.
5. When grill is medium hot, grill the pork steaks and onion packet until the pork is no longer pink inside, about 10 minutes per side.
6. Serve on crusty bread and ENJOY!
Number Of Servings:
Number Of Servings:
4-8
Preparation Time:
Preparation Time:
24 hours
Personal Notes:
Personal Notes:
This is a German favorite as fests where the pork is grilled after marinating, and this recipe is VERY authentic! I cut down on the peppers because it was too spicy for me (the original called for a Tablespoon of each). It's great served on any crusty bread or rolls. I used Cuban bread sliced length-wise. Perfect! The pork is so tender!

 

 

 

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