German Pork Roast Recipe

5 2 4
German Pork Roast Recipe
German Pork Roast Recipe photo by Taste of Home
Publisher Photo

German Pork Roast Recipe

Read Reviews
5 2 4
Publisher Photo
This tender roast is my husband's favorite meal. He even asks for it on his birthday!—Camie S. Hewitt, Redmond, Oregon
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-3/4 hours + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-3/4 hours + standing

Ingredients

  • 3 tablespoons olive or vegetable oil
  • 1 teaspoon lemon juice
  • 1 teaspoon stone-ground mustard
  • 4 garlic cloves, minced
  • 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 chunks
  • 3 medium yellow onions, cut into chunks
  • 1 medium yellow tomato, cut into chunks

Directions

In a small bowl, combine the oil, lemon juice and mustard. Stir in garlic, salt and seasonings. Rub over pork roast. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 30 minutes. Add potatoes, onions and tomato to the pan. Bake 75-85 minutes longer or until a meat thermometer reads 160° and vegetables are tender. Let stand for 10 minutes before cutting. Yield: 8 servings.
Originally published as German Pork Roast in Taste of Home April/May 2009, p29

Nutritional Facts

1 each: 347 calories, 13g fat (4g saturated fat), 85mg cholesterol, 362mg sodium, 21g carbohydrate (5g sugars, 3g fiber), 35g protein.

  • 3 tablespoons olive or vegetable oil
  • 1 teaspoon lemon juice
  • 1 teaspoon stone-ground mustard
  • 4 garlic cloves, minced
  • 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 chunks
  • 3 medium yellow onions, cut into chunks
  • 1 medium yellow tomato, cut into chunks
  1. In a small bowl, combine the oil, lemon juice and mustard. Stir in garlic, salt and seasonings. Rub over pork roast. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 30 minutes. Add potatoes, onions and tomato to the pan. Bake 75-85 minutes longer or until a meat thermometer reads 160° and vegetables are tender. Let stand for 10 minutes before cutting. Yield: 8 servings.
Originally published as German Pork Roast in Taste of Home April/May 2009, p29

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MY REVIEW
savanna2 User ID: 4801602 67284
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)"

MY REVIEW
mshell95 User ID: 3893026 162957
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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