From The German Cookbook.
8-10 servings
Preheat oven to 350 deg. The rind should remain on pork. Rub meat on all sides with cut cloves of garlic, if you use it. Sprinkle well with salt, pepper, and caraway seeds. Arrange bed of onions and carrots on bottom of open roasting pan. Lay meat on vegetables, skin side down.Add water to pan and roast in preheated oven 1-1/2 hours, basting with pan juices and adding more liquid to pan as needed. After 1-1/2 hours, turn meat over and score top of fat in diamond pattern, Roast for another 1-1/2 hours, basting and adding liquid as necessary.
Remove the finished meat to a heated platter. Strain the pan juices and skim off excess fat. Add a little more wine, stock, or water if there is not enough pan juice for gravy. Thicken with flour or cornstarch dissolved in water. Bring to a boil and simmer 3 or 4 minutes, or until sauce is smooth and thick. Stir in sour cream, if you are using it, and bring to a boil. Season to taste.
VARIATION
This roast can also be made with pork tenderloin, in which case it is called Jungfernbraten. A pork tenderloin weighs about 1-1/2 pounds, so three would be needed to equal the amount in the recipe. The tenderloins should be wrapped in covering of fresh pork fat. They should be roasted, covered with vegetables and liquid, 3/4 to 1 hour. The sauce may be finished with sweet or sour cream and a little red currant jelly melted into it.
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Serving Size: 1 Serving (414g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 547 | ||
Calories from Fat: 237 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.3g | 35 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 218.7mg | 67 % | |
Sodium 294.4mg | 10 % | |
Potassium 1222.1mg | 32 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 7.2g | ||
Protein 63.3g | 90 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 547
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