Senfbraten (German Pork Roast with Mustard Gravy)

An authentic recipe for German pork roast, Senfbraten, made the traditional way with an irresistibly delicious mustard gravy!

📝 Ingredients

• 2 lb pork loin roast
• German mustard
• Oil for frying
• 1 large yellow onion (, chopped)
• 2 cloves garlic (, minced)
• 2 tablespoons butter
• 1/4 cup dry white wine
• 1 bay leaf
• 1 teaspoon fresh chopped thyme
• 2 cups beef broth
• 2 carrots (, cut in half)
• For the flour slurry:
• 3 tablespoons flour whisked into additional 1/2 cup cool beef broth

👨‍🍳 Instructions

1. 1Rub the roast down with salt and freshly ground black pepper. Generously rub it down with German mustard.Heat the oil in a Dutch oven over high heat. Once hot, add the roast and generously brown on all sides. Add the onions and the butter and cook for a couple of minutes. Add the garlic and cook for another minute. Add the white wine and boil for 3 minutes until mostly evaporated.Add the bay leaf, thyme, beef broth and carrots (they will add a touch of sweetness to the gravy). Bring it to a boil, reduce the heat to low, cover and simmer for about 90 minutes or until the roast is nice and tender. (Alternatively roast it in the oven at 350 F until the internal temperature reaches 145 F. Check periodically for doneness to avoid overcooking or the roast will be dry.) Discard the bay leaf and remove the carrots.
2. 2Transfer to the roast to a warmed platter and tent with foil to keep warm. Whisk in the flour slurry and simmer until thickened. Add a couple of teaspoons or so of mustard and salt and pepper to taste.Slice the roast and serve with the gravy, potatoes and German sauerkraut.