We still have vivid memories of lunches with family in Germany, usually involving enough food to feed an army (my grandma loves to cook)! In addition to the meat dish, she would make countless potato and vegetable sides and always 2-3 different cakes and pies for desert including her famous Apfelriemchenkuchen (a yeast apple sauce cake) 🥧
Today, we decided to tackle another classic German family dish, that is easily adapted to fit out fat fueled life: the pork roast 🐖
Other roasts we’ve done include: roast chicken, pheasant, bison eye of round, lamb, beef tenderloin and Chuck roast 🤩
This pork roast is from Northstar Bison, and you can save 10$ using my referral link 😉 other great suppliers are Primal Pastures or US Wellness Meats!
To check out my guide to pork: read this previous post 👩🏻🍳
Like most roast dishes, this is traditionally served with potatoes and vegetables, so we are pairing it with mashed cauliflower (and butter 😉), bell pepper and carrot sauté, and crispy Brussels sprouts 🤩
To make you need:
One pork tenderloin roast (2-3 pounds) 🐷
Lard for searing
Salt and pepper 🧂
Begin by searing the piece of meat on the stove from all sides to seal it (so that the moisture is retained). Depending on how fatty the cut is, you may or may not have to use lard.
When the meat is sealed, add in finely chopped onion and season with salt/pepper!
Let everything simmer on the stove for about 30 minutes and then transfer it into the preheated (300°F) oven with the lid on.
When it’s in the oven, check on it every 45 minutes to make sure there is enough liquid. Bake until it falls apart.
Optimally you can thicken the sauce with a bit of gelatin powder/heavy whipping cream if you can tolerate dairy 😇