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


  • 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


  • 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).

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