Roast Pork with Potato Dumplings

Schweinebraten mit Kartoffelklößen
Pork loin roasted with herbs and vegetables with bacon, butter, mustard, red wine sauce. Serve with potato dumplings and rotkohl.
Course Entree

Ingredients

  • 4 lb boneless pork loin
  • 3 teaspoons German mustard
  • 1 teaspoon basil
  • 1 teaspoon sage
  • 1 teaspoon marjoram
  • 2 tablespoons butter
  • 4 strips bacon
  • 1 carrot
  • 1 bunch parsley
  • 1 onion
  • 1/2 cup red wine

Instructions

  • Rub the meat with the mustard, sprinkle with herbs and salt and lay in a roasting dish. Fry the bacon in the butter and pour over meat.
  • Roast in a pre-heated oven at 400 degrees F for approximately 90 minutes until juices run clear and meat is no longer pink (use a meat thermometer to check correct internal temperature is reached). Periodically pour water over roast (about 3/4 cup).
  • In the meantime, chop the carrot, parsley and onion. Add wine and vegetables to roast after 40 minutes.
  • Serve with German potato dumplings (Kartoffelklößen) and German red cabbage (Rotkohl).