A pork roast traditionally served with a mild sauce, red cabbage, and potato dumplings (Kartoffelklöße) in the South, or peas and boiled potatoes in the North-East.
2 – 3 pound pork loin roast
4 slices pork bacon
2 cloves garlic, chopped
salt and pepper
1 large onion
1 cup carrot slices
2 cups white wine (substitute with water, beer or broth if desired)
2 tsp. cornstarch
1 vegetable bouillon cube
1 apple (or 1/4 cup apple juice)
1 tbsp. sour cream, optional
- Preheat oven to 350 degrees F (175C).
- Place about 2 – 3 tbsp. of selected oil into a frying pan and begin to heat. Slice one clove of garlic and place into oil. Saute slightly.
- Rub down loin with salt and pepper. When oil is hot, place into pan and lightly brown. Repeat on all sides.
- Slice onions into thin rings and line bottom of roasting pan with the onions, carrots, remaining garlic clove, and some apple chunks.
- Place browned meat onto vegetables, fatty side down. Sprinkle meat with caraway seeds, salt, and pepper. Lay the garlic from fry pan over the meat – do not add oil! Place bacon slices over top.
Add 1/2 cup of liquid of your choice – wine, beer, broth or water. If adding juice instead of apples, add it now.
- Cover with lid and place in preheated oven.
- Cook for about 30 minutes, turn meat over. Baste with about a 1/2 cup more of fresh liquid, as well as pan liquid. Cook for another 15 minutes, add 1/2 cup more liquid, baste, and add in 1 vegetable bouillon cube. Cook until internal temperature is at least 160 degrees – about another 15 – 20 minutes.
- Remove meat to plate and keep warm. Strain juices into a pan and add more liquid if necessary.
Place sauce pan on stove, at about medium high heat, and add in 2 tsp. cornstarch mixed with 1/4 cup of water. Boil, stirring constantly, until thickened. Reduce heat and add sour cream if desired. Mix through.
- Slice meat thinly, and drizzle some sauce over it. Serve.