Oma's Oven Cooked Pork Roast ❤️
➤ by Oma Gerhild Fulson
This oven cooked pork roast, aka Schweinebraten, is so-o-o delicious. A staple in traditional German cooking! Meat dishes are very important in German cuisine and roast pork recipes are among the favorites.
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. Wunderbar!
Pork roast cooking times need to be followed carefully. Ideally, use a meat thermometer to make sure your final temperature is 170°F. And there you have it, perfect oven cooked pork roast!
Pork Cooking Temps and Times
Preheat oven to 350°F. and roast for 35 minutes per pound plus an additional 35 minutes. Doesn't get much easier than that!
"The other white meat" ...
Pork used to be considered as an unhealthy meat. However, with modern farming methods, pork is now quite lean. In fact, it is often called the "other white meat" and is considered a good alternative to red meat.
As much as possible, trim the fat off the pork, either before cooking, or at least after, and this becomes a wonderful lean meat to enjoy.
There’s something absolutely mouth-watering about having a German meat-and-potato dinner. Get Oma's revised collection of her favorites in German Meat Dishes.
Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!
You can omit the browning step, but if you want exceptional flavor -- do it!
Ready to enjoy this pork roast?
Oma's Oven Cooked Pork Roast
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.
Makes 4 - 6 servings
- 2 lb pork loin roast
- salt, pepper, paprika
- 1 onion, coarsely diced
- ¼ lb bacon, diced, or oil to brown meat
- ½ cup meat broth
- 2 tbsp cornstarch
- Preheat oven to 350°F.
- Sprinkle meat with salt, pepper, and paprika
- 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.
- Put roast into roasting pan. Add onion, bacon, and meat broth. Roast, uncovered, for 20-25 minutes per pound or until meat thermometer reads 165°F. Cover and let rest for about 10 minutes. (Will continue to cook to 170°F as it is cooling.)
- 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.
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