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. Â 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. Â I’m fortunate to have married someone who loves as wide a range of music as I do. Â 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. Â 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. Â The conclusion: Â Senfbraten. Â What does Senfbraten have to do with Falco or Amadeus? Â Well, it’s an established fact that Mozart was eating Senfbraten while composing his triumphant Marriage of Figaro.
Okay, not really. Â But he may as well have. Â 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. Â 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. Â If you have access to German mustard, it’s the best. Â 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. Â Make sure it’s good and hot before you add the roast. Â Generously brown the roast on all sides. Â This will give the roast and the gravy its magnificent flavor.
Add the onions and butter and fry for a couple of minutes. Â 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. Â Add the bay leaf and the thyme.
Add the stock and a few carrots (they’ll add a touch of sweetness to the gravy). Â 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. Â Make the flour slurry to thicken the gravy.
Transfer the roast to a warmed plate and tent with foil to keep warm. Â While whisking constantly, gradually pour the flour slurry into the gravy and simmer until thickened. Â 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
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.
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!
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
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
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.
Joseph W says
i know this is an old post, but recently premade this for a party, ahead of time. i cooked the roast thoroughly the day before and let it refridgerate over night. then sliced into servings and shingled them in a foil bread loaf pan, then covered with ample amount of the gravy/sauce, then covered tightly with plasticwrap and tinfoil and then baked/reheated at 365 for an hour till the internal temp reached 145(since it was already cooked to 165 its ok to cook to lower temp )
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!
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.
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! :)
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/
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!
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!