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Schweinbraten - German pork roast Recipe

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This recipe for Schweinbraten - German pork roast, by , is from Lutheran Church of the Redeemer Fellowship Cookbook, 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!

Contributor:  
Contributor:  
Brian Cook

Category:
Category:

Ingredients:  
Ingredients:  
2 lb boneless pork loin
pinch salt
pinch pepper
2 tablespoon vegetable oil
1 tablespoon caraway seed
1 large roughly chopped onion
2 chopped carrots
2 stalks sliced celery
2 tablespoons tomato paste
1/2 cup dry red wine
1/2 cup dark beer
2 tablespoons butter

Directions:
Directions:
preheat oven to 350. Season roast with salt and pepper. Place large oven proof saute pan or roaster over high heat. Add just enough oil to coat bottom. Sear roast on all sides to golden brown. Remove from pan.

Sprinkle roast with caraway seeds and set aside. In pan add onion, carrot and celery and saute. Add tomato paste and mix with vegetables, allowing it to brown and deepen in color. Deglaze the pan with wine and beer, Place the pork back into pan on top of vegetables. Roast in oven until cooked to 165 degrees internal temp. Remove from oven and allow to rest covered. Puree cooked vegetables with an immersion blender and strain. Add beer, butter and remaining caraway seeds to sauce to taste. Slice pork and serve with sauce drizzled over.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min plus roast time
Personal Notes:
Personal Notes:
From the German cooking class at the Essex Culinary Institute in Vermont

 

 

 

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