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German Pork Roast

 German Pork Roast
This tender roast is my husband's favorite meal. He even asks for it on his birthday!—Camie S. Hewitt, Redmond, Oregon
8 ServingsPrep: 20 min. Bake: 1-3/4 hours + standing


  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon lemon juice
  • 1 teaspoon stone-ground mustard
  • 1 teaspoon salt
  • 1/2 teaspoon each dried oregano, thyme and rosemary, crushed
  • 1/4 teaspoon pepper
  • 1 boneless whole pork loin roast (3 to 4 pounds)
  • 4 medium potatoes, peeled and cut into wedges
  • 3 medium onions, cut into wedges
  • 1 medium yellow tomato, cut into wedges


  • In a small bowl, combine the oil, garlic, lemon juice, mustard and
  • seasonings. Rub over roast. Place on a rack in a shallow roasting
  • pan.
  • Bake, uncovered, at 350° for 20 minutes. Add the potatoes, onions
  • and tomato to the pan; bake 40-70 minutes longer or until a
  • thermometer reads 160° and vegetables are tender. Let stand for
  • 10 minutes before slicing. Yield: 8 servings.
Nutritional Facts: 5 ounces cooked pork with 1/2 cup vegetables equals 347 calories, 13 g fat (4 g saturated fat), 85 mg cholesterol, 362 mg sodium,

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German Pork Roast (continued)

Nutritional Facts: 21 g carbohydrate, 3 g fiber, 35 g protein.
Wine: This recipe pairs well with a medium white wine.: Taste of Home Special Offer: Enjoy this recipe with Protea Chenin Blanc South Africa 2011. Honeysuckle and pear, with a hint of lemon, makes this perfect with any fish or chicken dish. Buy now and get 2 bottles for $29.99. Order Now