Ingredients with Measurements:
- 2 lbs pork roast
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp caraway seeds
- 1 tsp salt
- 1 tsp black pepper
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp cornstarch
- 2 tbsp cold water
Special equipment needed:
- Dutch oven or roasting pan with lid
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a Dutch oven or roasting pan, add chopped onion and minced garlic.
3. Rub the pork roast with caraway seeds, salt, and black pepper.
4. Place the pork roast on top of the onions and garlic in the Dutch oven or roasting pan.
5. Pour beef broth over the pork roast.
6. Cover the Dutch oven or roasting pan with a lid and place it in the oven.
7. Roast the pork for 1 1/2 to 2 hours, or until the internal temperature reaches 145°F.
8. Remove the pork roast from the Dutch oven or roasting pan and let it rest for 10 minutes.
9. In the meantime, strain the cooking liquid from the Dutch oven or roasting pan into a saucepan.
10. Add red wine to the saucepan and bring it to a boil.
11. In a small bowl, mix cornstarch and cold water until smooth.
12. Add the cornstarch mixture to the saucepan and stir until the sauce thickens.
13. Slice the pork roast and serve with the red wine sauce.
Time:
Preparation time: 10 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Oven temperature: 350°F
Internal temperature of pork roast: 145°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 5g
Protein: 45g
Substitutions for ingredients:
- Pork roast can be substituted with beef roast or lamb roast.
- Red wine can be substituted with beef broth or chicken broth.
Variations:
- Add sliced mushrooms to the saucepan for a mushroom and red wine sauce.
- Add diced carrots and celery to the Dutch oven or roasting pan for a vegetable and pork roast dish.
Tips and tricks:
- Use a meat thermometer to ensure the pork roast is cooked to the correct internal temperature.
- Let the pork roast rest for 10 minutes before slicing to allow the juices to redistribute.
- Use a slotted spoon to remove the onions and garlic from the cooking liquid to prevent them from being in the sauce.
Storage instructions:
Store leftover pork roast and red wine sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork roast in the oven at 350°F for 10-15 minutes or until heated through. Reheat the red wine sauce in a saucepan over medium heat, stirring occasionally.
Presentation ideas:
Serve the sliced pork roast on a platter with the red wine sauce drizzled over the top. Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
- Roasted potatoes
- Steamed vegetables, such as green beans or carrots
- Mashed potatoes
Suggested side dishes:
- German potato salad
- Spaetzle
- Braised red cabbage
Troubleshooting advice:
- If the pork roast is not cooked to the correct internal temperature, continue cooking until it reaches 145°F.
- If the red wine sauce is too thin, add more cornstarch and water mixture until desired thickness is achieved.
Food safety advice:
- Use a meat thermometer to ensure the pork roast is cooked to the correct internal temperature.
- Store leftover pork roast and red wine sauce separately in airtight containers in the refrigerator for up to 3 days.
Food history:
Schweinsbraten mit Rotweinsauce is a traditional German dish that originated in Bavaria. It is typically served with roasted potatoes and braised red cabbage.
Flavor profiles:
The pork roast is seasoned with caraway seeds, salt, and black pepper, giving it a savory and slightly spicy flavor. The red wine sauce is rich and tangy, complementing the pork roast perfectly.
Serving suggestions:
Serve Schweinsbraten mit Rotweinsauce with roasted potatoes, steamed vegetables, or mashed potatoes for a hearty and satisfying meal.
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Region: German
Taste: Savory, Rich, Tangy, Herbaceous, Umami