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German Pork Roast Recipe

German Pork Roast Recipe

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


  • 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


  • 1. 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.
  • 2. 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, 21 g carbohydrate, 3 g fiber, 35 g protein.

Reviews for German Pork Roast

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Reviewed Sep. 30, 2010

"Camie, I almost got homesick. I have not made this recipe in a long time, but will make it this weekend. You got my Grandmothers Recipe down to one missing ingredient. A couple of Bayleaves. Now to authenticate this German meal even more, you have to have sweet/sour Red Cabbage with it. Guten Appetit (good appetite)"

Reviewed Jun. 30, 2009

"This roast is delicious. Moist and juicy with lots of flavor it was a big hit with my husband and two young boys."

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Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer