Senfbraten (German Roast Pork with Mustard Gravy)
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An authentic Senfbraten recipe, or German roast pork. This is made the traditional way with an irresistibly rich and delicious mustard gravy!
German Roast Pork
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.
Senfbraten Recipe
Let’s get started!
Give the pork loin 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 roast it in the oven at 350 F until the internal temperature reaches 145 F. Check periodically for doneness to avoid overcooking or the roast will be dry.
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.
What to Serve With Senfbraten
Slice the roast and serve with the gravy and sides of your choice. Sauerkraut is very much a traditional accompaniment to German roast pork. (Whereas Rotkohl is traditionally served with beef. Use either imported German sauerkraut (it is completely different tasting than American sauerkraut) or you can try your hand at making your own homemade Sauerkraut (it’s easy!) and then stewing it with a little wine and seasonings to serve as a finished side dish. Here are some additional traditional accompaniments:
- Spätzle
- Boiled Potatoes
- Semmelknödel
- German Bread Dumplings
For more traditional German dishes be sure to try my:
- Sauerbraten
- Rouladen
- Schnitzel
- Jägerschnitzel
- Maultaschen
- German Goulash
- Schweinshaxe
- Königsberger Klopse
- German Potato Soup
- Frikadellen
- Bratwurst
- Currywurst
- Käsespätzle
- Kartoffelpuffer
- German Potato Salad
- Creamy German Cucumber Salad
- German Sauerkraut Soup
- German Bread (Vollkornbrot)
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Senfbraten (German Pork Roast with Mustard Gravy)
Ingredients
- 2 lb pork loin roast
- German mustard
- Oil for frying
- 1 large yellow onion , chopped
- 2 cloves garlic , minced
- 2 tablespoons butter
- 1/4 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 1/2 cup cool beef broth
Instructions
- 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. 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 about 90 minutes or until the roast is nice and tender. (Alternatively roast it in the oven at 350 F until the internal temperature reaches 145 F. Check periodically for doneness to avoid overcooking or the roast will be dry.) Discard the bay leaf and remove the carrots.
- 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.
Nutrition
Originally published on The Daring Gourmet April 28, 2014
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I am going to make this for Easter. What temperature should the oven be set to? I have a 6lb pork butt, how long should it roast in the oven? Can’t wait to make this!!
Hi Kelley, pork butt has different cooking requirements because of the fat and connective tissue content. Pork loin roast is done when the internal temp is 145 F but pork butt will need a higher internal temp of 195 F to 205 F in order to break down the fat/connective tissues and make the roast tender (pork butt won’t result in a sliceable roast but more of a fall-apart pot roast). I’d aim for an oven temp of 325 F. It will take 2-3 hours and check for that internal temp of 195-205 or when the roast is fall apart tender. Happy cooking and Happy Easter!
Oh my gosh!!! Fabulous!!!
Thank you so much, Pam! :)
I made this recipe last night and was so happy with how it turned out. Since this was my first pork roast, I decided to put the roast in the oven after browning it to keep a steady temperature. I just figured this would be a little more beginner friendly. :)
With the oven set to 300, my 2.75lb roast took about 1 hour and 20 minutes to get to 145. The roast itself was really tasty, but the gravy was the real star. The mustard gave the gravy a great pop. This recipe is going in my favorites. Thanks for sharing!
That’s wonderful, Brittany, congratulations on your first pork roast!! I’m thrilled that it was a success and that you enjoyed it, thank you! <3
I made this for New Year’s Day dinner for my family. I didn’t have German mustard on hand, so I substituted Dijon (I wanted something different from the usual pork and sauerkraut I ate as a child and have continued to prepare as an adult; I found this wonderful recipe just I was starting to cook and didn’t want to dash to the store). It cooked a little faster than I anticipated, so I will adjust the time accordingly in the future. I served it along with sauerkraut, mashed potatoes, homemade applesauce, and roasted Brussel sprouts. Hubby, father in law, and college age son raved repeatedly about the tender pork and delicious gravy. I know my German and Slovak grandmas, as well as my mom, were smiling in Heaven as they gazed down upon this beautiful meal. Thank you for sharing such a delicious dish with the world and Happy New Year to you and your family.
Oh I’m so glad it was a family hit, Annie, and I really appreciate the feedback, thank you! <3 Happy New Year to you and your family also!
Would this be as good substituting the beef broth for chicken or veggie? Allergic to beef.
Hi Karla, yes that’s no problem. I would go with chicken as it has more depth and flavor and veggie.
I love this recipe. I have made it so many times . Making today with schupfnudeln and sauerkraut. It makes such a good gravy
Thank you so much, Tammie! <3 YES, the gravy is my favorite part :) And Schupfnudeln....I want to come over to your house for dinner!
Delicious! Thank you!
Thank you so much, Sandra, I’m glad you enjoyed it!
is this best finished on the stove or better in the oven for 2 hours? thanks!!
I’ve done it both ways with success!
Made this yesterday with a pork loin. Everyone loved it!
Fantastic, I’m so thrilled it was a hit, thank you Joan!
I usually chop carrots and put back in the gravy, then hit it with immersion blender, blend them right into the gravy. Why waste them? Love German food. Got quite used to it when stationed over there (Ludwigsburg) in the Army in the mid 70’s, unfortunately still haven’t been able to replicate my favorite brat. I’ve tried dozens, none bring back the memories yet. Still workin on it.
Love your recipes and return to your site often….Not getting my sauerbraten figured out though. I either don’t let it marinade long enough, or too long, or too strong, or gingersnaps are stale (usually keep them around in case I get the sauerbraten urge)…….I love to cook and will figure it out sooner or later…..thanks
Thanks so much for the compliment, Brodus! Yes, Sauerbraten is a dish that often takes a couple of few trial runs in order to identify just how strong or mild you prefer the flavor so that you can adjust the marinading time accordingly. As far as cooking the Sauerbraten goes, a digital meat thermometer does wonders. It eliminates any guesswork and enables you to get it to just the right temperature.
Have you tried my recipe for homemade German Bratwursts? Here’s the link in case you’d like to give it a go: https://www.daringgourmet.com/homemade-german-bratwurst/
Wonderful recipe Kimberly. I used a Loin Roast and took it out of the gravy after 90 minutes, refrigerated it, and it sliced wonderful, and it tasted so good. I used Xanthan Gum instead of flour and the immersion blender to chop up the carrots too. I served it with Kloesse and needed lots of gravy. Everyone loved it.
I’m so glad everyone enjoyed, thank you very much Rosemarie! <3 Lots of gravy is a must for me too, and the more the better! :)
Hi, can this be sliced add gravy and frozen for later?
Hi Patty, yes it can!
If using a clay pot cooker at what temp you start.
Can I use something different besides wine?
Thank you
Hi Angela, you can just substitute some broth.