Pork Roast Franconian Style Recipes

PORK ROAST FRANCONIAN STYLE

Steps:

• In a small bowl mix salt, pepper, paprika, marjoram, garlic paste and mustard.
• Brush the tenderloin with the spice mix from all sides.
• Cube the onions.
• Peel carrots, clean leek and finely slice all.
• Heat Butterschmalz over medium heat and fry onions until translucent.
• Place the meat into the pot and brown meat from all sides.
• Add the finely chopped vegetables and fry for a couple of minutes on medium heat.
• Add the vegetable broth, cover pot with a lid and simmer on medium heat for about 45 min.
• Break bread into pieces and place around the meat.
• Cover again with the lid and simmer for another 45 to 60 min. or until the meat reaches about 145F.
• Add the beer to the pot, cover pot again and let simmer for about 15 min.
• Remove the meat from the pot and keep warm.
• Blend the liquid with all vegetables and the soft bread immersion blender or transfer to a stand mixer and blend to a smooth gravy.
• The gravy should be thick and creamy. If not add a slurry consistent of 1 tbsp. of corn starch and 2 tbsp. of water and mix well.
• Bring to a boil and let simmer until desired thickness.
• In the meantime, slice the meat into finger thick slices.
• Serve with potato dumplings, boiled potatoes or a slice of fresh rye bread.

PORK ROAST THE OLD-FASHION WAY (CAST IRON DUTCH OVEN)

Steps:

• Pre-heat oven to 350°F.
• Melt lard in cast iron dutch oven, or very heavy bottomed pot with lid, over medium high heat.
• Salt and pepper all sides of pork roast.
• When lard just begins to give off smell of being hot, place roast in pot.
• DO NOT move it for a minute or so, then rotate it to brown all sides.
• Lay garlic cloves and onion slices around the roast and stir to brown them a bit.
• Mix Kitchen Bouquet into the 2 cups of water.
• Pour in the water mixture.
• Bring to a boil.
• Cover tightly and place in lower portion of the oven.
• Roast 1 hour for boneless roast; 1-3/4 hours for bone-in roast.
• Half-way through roasting time turn the roast over.
• Remove roast from pan and cover to keep hot.
• Mix 2 Tablespoons cornstarch into 1/2 cup water.
• Using a whisk, stir the cornstarch mixture into the pot drippings, breaking up the garlic cloves as you mix.
• Bring to a boil, taste and season if needed with salt and/or pepper.
• NOTE: Pork roast made this way is ALWAYS tender.
• It makes wonderful hot pork sandwiches!
• The gravy is out of this world!