Ingredients with Measurements:
- 1.5 kg pork loin roast
- 2 onions, sliced
- 150 g bacon, diced
- 2 tbsp vegetable oil
- 2 tbsp flour
- 500 ml beef broth
- 1 bay leaf
- 1 tsp caraway seeds
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Preheat the oven to 180°C.
2. In a Dutch oven or large oven-safe pot, heat the vegetable oil over medium-high heat.
3. Season the pork loin roast with salt and pepper, then sear it in the pot until browned on all sides.
4. Remove the pork from the pot and set it aside.
5. Add the sliced onions and diced bacon to the pot and cook until the onions are translucent and the bacon is crispy.
6. Sprinkle the flour over the onions and bacon and stir to combine.
7. Slowly pour in the beef broth, stirring constantly to prevent lumps from forming.
8. Add the bay leaf and caraway seeds to the pot and stir.
9. Return the pork loin roast to the pot, spooning some of the onion and bacon mixture over the top.
10. Cover the pot with a lid and place it in the preheated oven.
11. Bake for 1.5 to 2 hours, or until the pork is cooked through and tender.
12. Remove the pot from the oven and let the pork rest for 10 minutes before slicing and serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1.5 to 2 hours
Temperature:
- Oven temperature: 180°C
Serving size:
- 6 to 8 servings
Nutritional information:
- Calories per serving: 450
- Fat: 25g
- Carbohydrates: 10g
- Protein: 45g
Substitutions for ingredients:
- Pork loin roast can be substituted with pork shoulder or beef roast.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add sliced mushrooms to the pot with the onions and bacon.
- Use red wine instead of beef broth for a richer flavor.
- Add chopped apples to the onion and bacon mixture for a touch of sweetness.
Tips and tricks:
- Make sure to sear the pork loin roast before baking to lock in the juices and create a crispy crust.
- If the sauce is too thin, you can thicken it with a cornstarch slurry.
- For a more pronounced caraway flavor, toast the seeds in a dry pan before adding them to the pot.
Storage instructions:
- Store leftover pork and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pork and sauce in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the sliced pork with the onion and bacon sauce spooned over the top.
- Garnish with chopped parsley or chives.
Pairings:
- Serve with boiled potatoes and steamed green beans.
Suggested side dishes:
- Mashed potatoes
- Roasted root vegetables
- Braised red cabbage
Troubleshooting advice:
- If the pork is tough, it may need to cook for longer.
- If the sauce is too thick, you can thin it out with more beef broth or water.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 63°C to ensure it is safe to eat.
- Store leftover pork and sauce in the refrigerator within 2 hours of cooking.
Food history:
- Mecklenburger Rippenbraten is a traditional German dish from the Mecklenburg region in the north of the country. It is typically made with pork loin roast and served with onions and bacon.
Flavor profiles:
- Savory, salty, slightly sweet
Serving suggestions:
- Serve with a glass of red wine or a cold beer.
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Region: German