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Pork Roast with Potato Dumplings (Schweinebraten mit Kartoffelklößen)

This German pork roast, or Schweinebraten, is made with pork loin rubbed in German mustard, seasoned with basil, sage, and marjoram, topped with bacon and butter, then roasted with onion, carrot, parsley, and red wine. Serve with potato dumplings and red cabbage for a classic German Sunday dinner.

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).

Notes

What to Serve with Schweinebraten

Serve German pork roast with:
  • Potato dumplings, or Kartoffelklöße
  • Bread dumplings, or Semmelknödel
  • Red cabbage, or Rotkohl
  • Sauerkraut
  • German potato salad
  • Braised cabbage
  • Cucumber salad
  • Rye bread or pumpernickel
  • German mustard
  • Beer, red wine, or apple spritzers
For a classic plate, serve slices of pork with potato dumplings, red cabbage, and plenty of pan sauce.

About the Potato Dumplings and Red Cabbage

This recipe is designed to be served with German potato dumplings and red cabbage. The potato dumplings soak up the pan sauce, while the red cabbage adds sweet-sour balance to the rich pork. Use homemade Kartoffelklöße and Rotkohl if available, or serve with prepared German dumplings and jarred red cabbage for an easier weeknight version.

Make It Easier with Prepared German Sides

For a shortcut German dinner, prepare the pork roast from scratch and serve it with ready-made or packaged German potato dumplings and red cabbage. This keeps the meal traditional while saving time on the sides.

Easy Substitutions

  • No pork loin? Use pork shoulder for a richer, more forgiving roast, though the cooking time may be longer.
  • No German mustard? Use Dijon or another medium mustard.
  • No red wine? Use beef broth, vegetable broth, apple cider, or nonalcoholic red wine.
  • No bacon? Leave it out or use pancetta, smoked ham, or a little extra butter.
  • No marjoram? Use thyme or oregano.
  • Want more gravy? Add extra broth to the pan and thicken the juices lightly with cornstarch or flour after roasting.

How to Store Pork Roast

Store leftover pork roast in an airtight container in the refrigerator for up to 3 days. Keep the pan sauce separate if possible.

How to Reheat Pork Roast

Reheat sliced pork gently in a covered pan with a little pan sauce, broth, or water. Avoid overheating, as pork loin can dry out. Leftover pork also works well in sandwiches with mustard, pickles, and rye bread.

Can You Make German Pork Roast Ahead of Time?

Yes. You can season the pork with mustard and herbs several hours ahead or the night before. The cooked roast can also be made ahead and reheated gently with sauce, though it tastes best freshly roasted and rested before slicing.
Course: Entree