We think German food can get an unfair reputation of being bland and a little flavorless. Known in German as senfbraten, this traditional German pork roast with a mustard gravy definitely disproves that reputation. Now, we know there is a good chunk of people that don’t like mustard, or cannot imagine how mustard would be good in a gravy, but trust us, the mustard is key to this recipe. Rubbing the pork roast with the mustard helps the seasoning adhere to the roast and boosts flavor without leaving a “yellow mustard” flavor behind. Similarly, using the mustard in the gravy helps to brighten up the flavor of the gravy without making it taste overly “mustardy.”
We recommend serving this recipe with traditional side dishes like boiled potatoes and sautéed green beans. Other good options to serve on the side of this roast would include spätzle, dumplings, sauerkraut, and apples. We particularly enjoy this recipe in the fall and winter months for a hearty, seasonal meal. Pair it with an Oktoberfest bier or a German riesling and enjoy for the full German experience.
Have you tried this recipe? Do you think the mustard taste comes through the dish, or does it just help bring together all of the flavors? Let us know in the comments below.
- 3 lb Boneless Pork Loin Roast
- Mustard (preferably German but any mustard will work)
- Black Pepper
- 3 Tbsp Butter (divided)
- 1 Yellow Onion (chopped)
- 2 clove Garlic (minced)
- 1/4 cup White Wine (use a dry wine like Chardonnay)
- 2 cup Beef Broth
- 2 tsp Parsley Flakes
- 2 tsp Dried Thyme
- 1 Bay Leaf
- 2 Tbsp Corn Starch
- 2 Tbsp Water
Rub the pork loin roast all over with mustard and season generously with salt and pepper.
*Note if you get the roast from Lake Geneva Country Meats, the roast will likely be netted together. Removing the netting and cook the two “halves” separately.
Add 2 tbsp. butter to a Dutch oven and melt over medium high heat. Once melted, sear the roast on all sides until browned. When the roast is browned, remove the pork and set aside.
Add the remaining 1 tbsp. of butter to the Dutch oven, and add the onions and cook for 3 minutes. Then add the garlic and cook for one minute. Next pour in the white wine, stir, and cook for 2 minutes to evaporate the alcohol. Return the pork to the pot, and add the beef broth, parsley flakes, thyme, and bay leaf. Bring the mixture to a boil, then reduce to low heat, and simmer for about 90 minutes, until the roast reaches 145ºF.
Once cooked, discard the bay leaf, and remove the roast to a cutting board. Cover with foil to keep warm. Whisk together the cornstarch and cold water to make a slurry, then whisk the slurry into the gravy to thicken it. Add 1-2 tsp. of mustard and salt and pepper to your taste.
Slice the roast and serve with boiled potatoes and sautéed vegetables. Pour the gravy over all of the meal. Enjoy!!