An authentic recipe for German pork roast, Senfbraten, made the traditional way with an irresistibly delicious mustard gravy!
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 roast it in the oven for about 3 hours if using a marbled cut like pork butt and for about 2 hours if using pork loin or pork shoulder. Check periodically for doneness – as soon as the roast is tender – to avoid overcooking.
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:
© Corinna Gissemann | Dreamstime
Traditional German Senfbraten (Mustard Pork Roast)
Ingredients
- 2 lb pork roast (e.g. pork loin)
- 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. 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 about 90 minutes or until the roast is nice and tender. (Alternatively roast it in the oven for about 3 hours if using a marbled cut like pork butt and for about 2 hours if using pork loin or pork shoulder. Check periodically for doneness - as soon as the roast is tender - to avoid overcooking.)
- 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.
Nutrition
Richard Kennedy says
I’m sure it’s not traditionally German but I serve my Senfbraten with either baby red or yellow potatoes that I steam soften, smash flat, and then fry with onions or with fried hash browns and onion. The gravy atop the fried potatoes and onion is addicting.
Kimberly @ The Daring Gourmet says
As delicious as though potatoes are I wouldn’t even care if they’re not traditional, lol! :) Thanks for the feedback, Richard!
J Zimm says
Two questions. Can you use sweet Bavarian mustard instead? Can you sub dill for thyme? Looking forward to making for main dish of a German wine tasting dinner.
Kimberly @ The Daring Gourmet says
Hi J Zimm, do you mean Bavarian mustard as in the sweet whole grain mustard that’s served with Weisswurst? If that’s what you’re referring to, no, that would not be a good substitute. You really need yellow mustard for Senfbraten. Dill will greatly change the flavor profile but that’s not necessarily a bad thing.
Anonymous says
Could I make this with a pork tenderloin?
Kimberly @ The Daring Gourmet says
Yes you can but tenderloin is very lean so you’ll want to reduce cooking time or the roast will be dry.
RickO says
Awesome dish! Definitely a family favorite. I modified it in that I cooked the pork loin on the stove-top in my Dutch oven. The cook time after everything was in the pot was only about 35 minutes. Note that this is the higher tier pork loin that comes in a cryo-packed twin pack.
Next time I may try a pork butt or something else with more marbling. It is just so easy to overcook pork loin.
Kimberly @ The Daring Gourmet says
Wonderful, RickO, I’m so glad it was a family hit, thank you!
Brad says
Should this be a pork loin roast (I feel like 3 hours at 325 would dry that out) or a shoulder roast?
Kimberly @ The Daring Gourmet says
Hi Brad, I added a note for clarification – at 325 degrees F you’ll roast it in the oven for about 3 hours if using a marbled cut like pork butt and for about 2 hours if using a pork loin or pork shoulder. Check periodically for doneness – as soon as the roast is tender – to avoid overcooking.
BK says
Who knew that flavor was mustard — didn’t know that — gravy was divine! You are the best!
Kimberly @ The Daring Gourmet says
So glad you enjoyed it, BK, thank you!
Judy Rafanelli says
My husband and I have become huge fans of this dish. I’ve probably made it about four times in the last four months at his request. Best pork roast I’ve made yet. Thanks for sharing.
Kimberly @ The Daring Gourmet says
Fantastic, Judy, thank you so much!
Carl Crombach says
Thank You for this delicious recipe. I made it last night and added some caraway seed to the salt and pepper rub. Browned the pork in a cast iron chicken fryer, removed the meat and sauteed the onions.then returned the roast to the fryer covered and simmered on the stove for 90 minutes. About 1/2 way through I added chopped carrots and 2 medium onions quartered. Made the gravy and served with Spatzle and the onions and carrots. Fork tender and delicious.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Carl, thanks so much for the feedback!
Stacey Heuschkel says
How can you cook this recipe in a slow cooker? It sounds amazing!
Bill Wade says
Hi Kimberly, I was looking for a good German recipe for a pork roast and Google led to me you. This recipe is simply outstanding, I used the oven roasting method. I bought the meat at our local German butcher/grocer, pork sirloin roast. They did not have the Alstertor mustard (they had never heard of it for some reason) so I bought their recommended Lowensenf medium. So, for now, I can only ask, is one better than the other? Also, was wondering if using the dried porcini mushrooms you use in you Beef Bourgignon would work? Thanks so much for a wonderful dish and a very informative web site. Cheers, Bill
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Bill, thank you! Both brands of mustard are equally good, the Lowensenf medium is just hotter. And yes, adding some dried porcini’s to the gravy would be a delicious touch.
Melanie says
Has anyone tried doing this in their instant pot (pressure cooker function)? I didn’t see anything when I skimmed this thread, but I apologize if I missed it!
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.