Another quintessential German dish, Senfbraten is a traditional and popular pork roast served throughout Germany. A deliciously rich gravy flavored with mustard, this authentic dish comes with a satisfaction guarantee.
I come from a musical family and my husband and I are both musicians. I’m fortunate to have married someone who loves as wide a range of music as I do. And naturally our children are regularly exposed to music spanning the entire spectrum (with a few exceptions).
I’m also fortunate to have kids who don’t mind riding in the car. We enjoy talking, listening to music and singing along. Lately my kids have been taking a more active role in requesting what we listen to and those songs are always rotating, with a few favorites they also come back to. The four recent most-requested songs of my just-turned 4 year-old son, Liam, are as follows: Manhattan Transfer’s (one of my faves) version of the 40’s classic “Choo-choo Ch’ Boogie” (trains! that one’s obvious), Foreigner’s “Say You Will” (not sure why he’s singled that one out, but I won’t argue with it – it’s an awesome song), a boogie-woogie version of the traditional kids’ ABC song (that’s a no-brainer – what’s there not to love about the alphabet?), and Falco’s “Rock Me Amadeus”, which he has a difficult time pronouncing and refers to as “de gas, de gas!” Again, not sure why that particular song, but I won’t argue that one either – another classic 80’s song that is particularly unique, about a classical composer (some educational value?), and it’s in German (when I’m too lazy to speak German to my kids I let Falco take over). Three checks.
And so the other day in the car, 5 minutes from home, Liam requests “de gas” and I so I find it on my ipod and turn it on. While he’s in the backseat doing his classic Stevie Wonder impression (eyes clenched shut, grinning, and rocking his head back and forth to the music while my almost 2 year-old blonde pig-tailed Emily is bouncing in her seat), I’m trying to figure out what to make for dinner. The conclusion: Senfbraten. What does Senfbraten have to do with Falco or Amadeus? Well, it’s an established fact that Mozart was eating Senfbraten while composing his triumphant Marriage of Figaro.
Okay, not really. But he may as well have. Senfbraten is every bit as pleasing to the palate as the composition is to the ears.
So while you’re making this Senfbraten, turn up Falco’s “Rock Me Amadeus” and have a blast. (Here, I’ll even provide the link to the YouTube video) It’s in German, it’s educational (it is, right?), and it’ll help you get your groove on while you’re browning that roast.
And you’ll never be able to eat Senfbraten again without thinking of Falco. You’re welcome.
Let’s get started!
Give the pork roast a good sprinkle of salt and freshly ground black pepper and generously slather it down on all sides with yellow mustard. If you have access to German mustard, it’s the best. It has a much different flavor than American mustard and, in my opinion, is much better.
There are several different brands of German mustard – all good – but the one that I use most often and really like is the Alstertor Düsseldorf Style Mustard (click link for convenient access on Amazon).
Heat the oil in a Dutch oven over high heat. Make sure it’s good and hot before you add the roast. Generously brown the roast on all sides. This will give the roast and the gravy its magnificent flavor.
Add the onions and butter and fry for a couple of minutes. Add the garlic and cook for another minute.
Add the white wine and boil for 2 minutes until mostly evaporated, deglazing the bottom of the pan to loosen the browned bits stuck to the bottom. Add the bay leaf and the thyme.
Add the stock and a few carrots (they’ll add a touch of sweetness to the gravy). Bring it to a boil, reduce the heat to low, cover and simmer for at least 90 minutes or until the roast is nice and tender. Alternatively, cook the roast in the oven preheated to 325 degrees F for about 3 hours.
Discard the carrots and the bay leaf. Make the flour slurry to thicken the gravy.
Transfer the roast to a warmed plate and tent with foil to keep warm. While whisking constantly, gradually pour the flour slurry into the gravy and simmer until thickened. Add a couple of teaspoons or so of mustard and more salt and pepper to taste.
Slice the roast and serve with the gravy. Traditionally served with boiled potatoes and sauerkraut. German sauerkraut is completely different tasting than American sauerkraut (if all you’ve ever had is American sauerkraut and you hate it, I can’t blame you). The brand of sauerkraut I use most often is Kühne Sauerkraut (click link for convenient access on Amazon).
Also traditional is to serve it with Semmelknödel (German Bread Dumplings:
…as well as Spätzle:
- 2 lb pork roast
- German mustard
- Oil for frying
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- ¼ cup dry white wine
- 1 bay leaf
- 1 teaspoon fresh chopped thyme
- 2 cups beef broth
- 2 carrots, cut in half
- For the flour slurry:
- 3 tablespoons flour whisked into additional ½ cup cool beef broth
- Rub the roast down with salt and freshly ground black pepper. Generously rub it down with German mustard.
- Heat the oil in a Dutch oven over high heat. Once hot, add the roast and generously brown on all sides. This will give the roast its wonderful flavor.
- Add the onions and the butter and cook for a couple of minutes. Add the garlic and cook for another minute. Add the white wine and boil for 3 minutes until mostly evaporated.
- Add the bay leaf, thyme, beef broth and carrots (they will add a touch of sweetness to the gravy). Bring it to a boil, reduce the heat to low, cover and simmer for at least 90 minutes until the roast is nice and tender. Alternatively, cook in an oven preheated to 325 degrees F for about 3 hours.
- Discard the carrots and bay leaf. Transfer to the roast to a warmed platter and tent with foil to keep warm. Whisk in the flour slurry and simmer until thickened. Add a couple of teaspoons or so of mustard and salt and pepper to taste.
- Slice the roast and serve with the gravy, potatoes and German sauerkraut.
![\"Quantcast\"/](\"//pixel.quantserve.com/pixel/p-90d7ePzUDYpLK.gif\")
Donna says
I made this yesterday for family Sunday dinner and it was absolutely amazing! Not a scrap of it left. This is a keeper, thanks so much for sharing your recipe!
The Daring Gourmet says
That’s wonderful, Donna, I’m so happy to hear it was a hit! It’s one of my favorite roasts. Thanks for your feedback!
Tammi says
This was sooo good, I swear my husband sounded like a caveman while eating it. When the happy grunting sounds ended, he looked up and said I outdid myself. Passing on the compliment since you are responsible! This will be a Sunday dinner option for years to come.
Kimberly @ The Daring Gourmet says
Wonderful, Tammi! Really, I’m just giddy with excitement to hear you made this and that it was such a hit. I’ve always loooooved Senfbraten and it sure does hit the spot for the perfect Sunday dinner. Thanks so much for your feedback and I hope you’ll return often! Best, Kimberly
Ted Hess says
Ausgezeichnet! My house smelled like Harry’s Hofbrau. I even have a case of Spaten Oktoberfest bier in my fridge to wash it down in proper fashion.
Kimberly @ The Daring Gourmet says
Fantastisch! So thrilled to hear that, Ted, thanks so much for the feedback!
Steve says
Hi Kimberly, Just wondering what cut of pork roast you recommend for this recipe, i.e. pork loin center cut? Or a different cut? Thanks, Steve.
Kimberly @ The Daring Gourmet says
Hi Steve! Yes, a center cut is considered the best for pork roasts, and a pork loin center cut is widely considered the very best.
maritachicita @ mydinner.co.uk says
I remember Falco, and I was very sad when he died.
Great recipe, I have never heard of it before, even though I grew up in Germany. I will have to try it!
Marita x
Kimberly @ The Daring Gourmet says
Thanks, but never heard heard of it?? :) I don’t know how many years you lived there or how old you were when you left, but this is practically a staple. Pork roast at its best, you’ll love it!
Mari says
Hi! The only German mustard I could find was this: development original munchner weibwurstsenf… Sorry for the spelling I don’t know German at all. Can I use this instead?
Kimberly @ The Daring Gourmet says
Hi Mari! No, I definitely wouldn’t recommend Weisswurstsenf – it’s a sweet mustard and also has a very different flavor. Instead I would just use regular American yellow mustard. It won’t taste nearly as good, but it’s still a better choice than Weisswurstsenf. Happy cooking!
Pat says
a two lb pork loin roast dos’nt get dried out cooking for 90 min?
Kimberly @ The Daring Gourmet says
Hi Pat, no, I wouldn’t recommend pork loin for this – go with something like center-cut or shoulder.
Steve says
Hello Kimberly,
I was tasked with cooking dinner last night and the only instructions I was given were ‘there’s a pork loin in the fridge, use it’. I came across this recipe and boy am I glad I did. Knowing we had some German travel shows on the DVR and some Bitburger and Moselwein in the fridge, I thought it’d be perfect.
As you mentioned to Pat, the pork loin got a tad bit dried out, but the sauce is so amazing you couldn’t really tell. Also, halfway through the recipe I discovered I only had chicken broth and not beef. I’ll give it a try with beef broth next time, but it’s hard to imagine any possible way for it to taste better than it did.
I cook a lot and enjoy French and German cuisines and my fiance said this was the best meal I had ever made for her, so thank you!
Kimberly @ The Daring Gourmet says
Steve, you’ve made my day, thank you! I’m totally thrilled that the Senfbraten was such a hit and even won you some additional points with your fiance ;) Thanks so much for the feedback!
Mary says
Wow, made this last night. So simple and wonderful, thanks for your post. I used a tenderloin cut with fresh rosemary and parsley as well. Slow cooked for 2 hours and basically used the entire bottle of wine…. danke fuer die inspiration. Schoene selite during hast hier.
Kimberly @ The Daring Gourmet says
That’s wonderful, Mary, I’m so happy to hear it! This is one of my most favorite roasts and carries a lot of fond memories with it. Thanks so much for your feedback!
Jill says
This was excellent – pork was tender & perfectly cooked. Served with mashed potatoes & braised cabbage.
Thanks!
Kimberly @ The Daring Gourmet says
That’s wonderful, Jill, I’m so glad it was a hit and really appreciate the feedback!
Laurence in Sheffield, Yorkshire says
Hi.. This is currently cooking in the oven with half a pot of Dijon Mustard ( I couldn’t get any German Mustard, although had I thought ahead would have brought some back as I was in Dusseldorf 3 days ago ! )and about 1/2 a bottle of Spanish Chardonnay ! – I’ll advise how it tastes later !
Kimberly @ The Daring Gourmet says
1/2 jar of mustard?? Wow, Laurence, that is one seriously mustardy sauce! :) Let us know how it turns out!
Laurence in Sheffield, Yorkshire says
Hi.
It was excellent ! As I cooked it covered and slow in the Oven it stayed moist. The Dijon Mustard wasn’t too strong and gave a lovely flavour… One we will do again ! Thanks for the recipe !
Kimberly @ The Daring Gourmet says
Wonderful, Laurence! I’m glad to hear this was a hit, thanks so much for the feedback and greetings to Sheffield!
Shahram Maleki says
Excellent recipe! I made this tonight and it was terrific. On advice from a friend who is German and owns a German restaurant, do not use yellow mustard. I’m sure German mustard is best, but I used plain spicy brown mustard from Walmart and that was a far better substitute than American yellow mustard. I make food from all around the world and my pantry and fridge are full so I can’t add every variety of everything. Thanks for posting this recipe, it was the highlight of my cooking week and I even enjoyed the German version of Rock Me Amadeus from Falco while cooking it!
Kimberly @ The Daring Gourmet says
Wonderful! I’m so glad you enjoyed this, Shahram, thank you! And you even listened to Falco, fabulous :) I agree, American yellow mustard is terrible and I don’t recommend using it here either. No doubt there are Germans who experiment with different mustards, in the end personal preference rules, but German yellow mustard is standard for Senfbraten and it’s also what I recommend. It’s what gives the Senfbraten gravy its characteristic flavor.
anna says
Even if this article is an older one, I’d recommend not only to heat the Sauerkraut, but to add three or four grains of allspice, a bay leaf and a teaspoon of lard. Great recipe afterall.
Kimberly @ The Daring Gourmet says
Hi Anna, there are several ways to dress up Sauerkraut, my favorite being with some Speck (bacon), another common addition in Germany. Glad you enjoyed the roast, thank you!
Mike says
For those who live in the Southeastern US, Harris Teeter grocery stores carry both Alstertor mustard and Kuhne sauerkraut.
Pehr Lund says
Did not have wine or beef broth. Used Dale’s and water for broth and orange juice. Let you know how it turns out. At the least my house smells great!
Judy says
Your recipe sounds delicious, but I’m wondering if it can be adapted to a crockpot/slow cooker, perhaps at step 4? Top of the stove cooking takes 90 minutes; oven cooking takes three hours. How long should the roast cook in the slow cooker? My book group is coming up to my cabin at the end of this month (January 2017) and we want to go snow-shoeing in the Sierras while the roast cooks. What a treat it will be to arrive back to a fragrance-filled cabin!
Kimberly @ The Daring Gourmet says
Hi Judy, I haven’t made this in a slow cooker but theoretically it should work and yes, you would transfer everything to the slow cooker at Step 4. Generally pork roasts are cooked on LOW for 6-8 hours. I can’t think of a better meal to come back to after a long day of snow-shoeing than some Senfbraten and potatoes smothered in gravy!
Genevieve Moskol says
Can a beef roast be used in lieu of pork? Just curious because I love this recipe. Thanks!
Kimberly @ The Daring Gourmet says
Hi Genevieve, you sure can! The only changes I would make is to use red wine instead of white and serve it with Rotkohl instead of Sauerkraut. If you haven’t already seen it, here is my recipe for authentic Rotkohl: https://www.daringgourmet.com/traditional-german-rotkohl-sweet-sour-red-cabbage/
Genevieve Moskol says
I have made your cabbage twice already! I am so grateful to you for sharing your talents. I am slowly becoming a better cook and your recipes are helping me tremendously!
Kimberly @ The Daring Gourmet says
You’ve made my day, Genevieve, thank you! :)
Corinne Dudevoir says
Fabulous dinner!!! I used bacon fat to brown meat. Awesome flavor enhancer. This is SO easy to make. Perfect for company. Think you slaved all day!!!
Kimberly @ The Daring Gourmet says
Wonderful, Corinne, I’m so glad to hear it, thank you!
Greg says
Bacon. Wish I had thought of that.
Mike says
How much oil ?
Kimberly @ The Daring Gourmet says
Hi Mike, just enough to brown the meat, a tablespoon or two.
Mike says
Thank you for the reply. Making it this weekend. Will let you know how it goes!
Lisa says
Hi Kimberly, I’m hosting an Oktoberfest party this weekend and came across your recipe and it sounds perfect! I’d like to make it ahead so I’m able to spend time the day of the party doing last minute things – do you think this would re-heat well if I made it a day in advance? Thank you!
Kimberly @ The Daring Gourmet says
Hi Lisa, that sounds like fun! The only potential challenge with reheating pork is that it can lose moisture, so just be sure that however or whatever you’re reheating it in has a tight-fitting lid to trap the moisture in as its reheating.
Lisa says
Thank you! I just ordered the mustard and sauerkraut and am excited to try it! If I reheat it in a heavy Dutch Oven over low heat I’m thinking it should retain the moisture :-)
Lisa says
Update: I got a 7 lb roast! And I’m not going to make it until tomorrow (the day of the party). For such a large roast (I’m feeding a dozen adults as a main course) would you cook it in the oven or on the stovetop? Should I slice off part of the roast and freeze for another day? Thanks!
Kimberly @ The Daring Gourmet says
Hi Lisa, the size of the roast really doesn’t impact the cooking method – you can do either. Double all of the other ingredients and you’ll be set for a delicious feast! :)
Lisa says
Just wanted to report back that this was AMAZING. I served it to a crowd for an Oktoberfest party and they loved it. To serve buffet style I actually threw all the pork slices mixed with the gravy into a large slow cooker and just had it on Warm for a little while. Everything stayed warm and had no chance to dry out. I served it with red cabbage and green beans, spaetzle and potato salad. I brought the leftovers to my in-laws the next day for Sunday Dinner and they loved it too. I definitely agree that the mustard is key; I ordered the suggested one on Amazon and then actually found it in my local grocery store! So now I have extra, perfect for the next time I make it. Thank you so much for your help answering my questions! Can’t wait to try some of your other dishes :-)
Kimberly @ The Daring Gourmet says
Fantastic, Lisa, I’m so happy to hear that! Your Oktoberfest feast sounds absolute terrific, your guests were sure very lucky :) I’m glad it was a hit and appreciate the feedback, thank you!
Shane says
I have made this dish several times over the past three weeks. I’ve found whole grain mustard doesn’t work as well for browning. However, the gravy from this is out of this world. I tend to brine my pork ahead, which I still do, but I’m not certain it’s necessary. This is amongst the best pork I’ve ever had. The fact I’ve made it this often speaks to it. My wife absolutely loves it. This dish is now a family staple. I’ll make it for holidays, and I plan to for Christmas this year. Thank you so much.
Kimberly @ The Daring Gourmet says
Wonderful, Shane, I’m so glad to hear that and appreciate the feedback, thank you! And yes, the mustard I recommend for this is not whole grain, it’s a German yellow mustard.