Oma's Oven-Cooked Pork Roast (Schweinebraten)

Print Recipe

Oma's Oven-Cooked Pork Roast (Schweinebraten)

This oven-cooked pork roast, aka schweinebraten, is such a delicious staple in traditional German cooking. 

This pork roast is first browned on the stove and then oven roasted. Yes, it's a bit more work doing it this way, but the results are well worth it.

Ingredients:

• 2 pounds (907 g) pork loin roast
• salt, pepper, paprika
• 1 onion, coarsely diced
• ¼ pound (115 g) bacon, diced, or oil to brown meat
• ½ cup (120 ml) beef broth
• 2 tablespoons (16 g) cornstarch

Instructions:

1. Preheat oven to 350°F (175°C).
2. Sprinkle meat with salt, pepper, and paprika
3. Meanwhile, if using bacon, fry until fat is released. If using oil, add just enough to cover bottom of fry pan. Add roast and brown on all sides. (Add more oil if needed.) Add onion to brown slightly.
4. Put roast into roasting pan. Add onion, bacon, and meat broth. Roast, uncovered, for 20 to 25 minutes per pound or until meat thermometer reads 165°F. Cover and let rest for about 10 minutes. (It will continue to cook to 170°F as it is cooling.)
5. To make gravy, mix cornstarch with a bit of cold water. Pour liquid from roasting pan through sieve into frying pan and bring to simmer. Slowly add just enough cornstarch mixture to thicken. Season with salt and pepper.

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Recipe updated on July 6, 2025