German Snirtjebraten Pork Roast Recipe

Name: German Snirtjebraten Pork Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cup dry red wine; 2 None onions, peeled and finely diced; 1 tsp salt; 1 tsp ground black pepper; 2-3 None bay leaves; 2 1/4 lbs pork tenderloin, cut into 8 pieces; 2-3 tbsp oil; 1 cup vegetable stock; 1 3/4 lbs potatoes, peeled; 6 sprigs parsley, chopped, some reserved for garnish; 1/4 cup cornstarch; 1/2 cup heavy cream; None None Pickled cucumbers and beets, to serve

Servings: persons

2 cup dry red wine
2 None onions, peeled and finely diced
1 tsp salt
1 tsp ground black pepper
2-3 None bay leaves
2 1/4 lbs pork tenderloin, cut into 8 pieces
2-3 tbsp oil
1 cup vegetable stock
1 3/4 lbs potatoes, peeled
6 sprigs parsley, chopped, some reserved for garnish
1/4 cup cornstarch
1/2 cup heavy cream
None None Pickled cucumbers and beets, to serve

1
Mix the wine, onions, 1 tsp salt, 1 tsp pepper and the bay leaves. Put the of pork in a deep baking dish and cover with the wine and onion mixture. Cover and marinate in the refrigerator overnight.
2
Take the pork from the marinade and remove all the onions. Pour the marinade through a sieve and keep the liquid. Heat the oil in a roasting pan and saute the pork over high heat. Pour in the stock and marinade, bring to a boil and cook covered on a low to medium heat for 2 1/4 hours.
3
Cook the potatoes in boiling salted water for about 20 mins. Mix the cornstarch and 4-5 tbsp water into a smooth paste. Remove the pork and keep it warm. Add the cream to the stock, bring to a boil, stir in the cornstarch and simmer for 2 mins. Return the pork to the sauce.
4
Drain the potatoes and sprinkle them with parsley. Serve the pork on plates with the potatoes and sauce, garnished with parsley and with pickles on the side.

1372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cup dry red wine, 2 None onions, peeled and finely diced, 1 tsp salt, 1 tsp ground black pepper, and more.

Yes, German Snirtjebraten Pork Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

German Snirtjebraten Pork Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions