Bavarian Pork Roast with Mustard Gravy and Red Cabbage Slaw

Introduction

If you’re craving a rich and hearty dish that brings the authentic flavors of Bavaria to your kitchen, then this Bavarian Pork Roast with Mustard Gravy and Red Cabbage Slaw recipe is exactly what you need. This dish combines succulent, slow-roasted pork with a tangy mustard gravy, creating an irresistible flavor profile that is perfect for any special occasion or a comforting weeknight dinner. Furthermore, the vibrant red cabbage slaw adds a refreshing crunch, balancing the savory depth of the pork roast with its sweet and tangy undertones. With its bold flavors and inviting aroma, this meal will surely become a family favorite.

Why You’ll Love Bavarian Pork Roast

The true beauty of Bavarian Pork Roast with Mustard Gravy and Red Cabbage Slaw lies in the unique combination of ingredients that bring together the richness of roasted pork with the sharpness of mustard gravy and the crispness of slaw. Also, the pork roast is seasoned to perfection, slow-cooked to achieve a melt-in-your-mouth texture. Then, the mustard gravy adds a velvety richness, with a subtle tang that perfectly complements the savory meat. Additionally, the red cabbage slaw provides a refreshing contrast, with its sweet, sour, and crunchy elements making every bite a balanced treat.

Not only does this dish taste amazing, but it is also simple to prepare. Also, with just a few basic ingredients and a bit of patience, you can create a comforting and satisfying meal that feels indulgent yet homemade. Also, the mustard gravy can be made in advance, allowing you to focus more on the pork roast and slaw when preparing the meal. Consequently, it’s a perfect recipe for those looking to enjoy a traditional Bavarian meal without spending hours in the kitchen.

Ingredients

For the Bavarian Pork Roast:

• 3-4 pounds of bone-in pork shoulder or pork loin
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 2 garlic cloves, minced
• 1 onion, quartered
• 1 cup chicken broth
• 1/2 cup dry white wine (optional)

For the Mustard Gravy:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth (use the broth from the roast)
• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• Salt and pepper to taste

And for the Red Cabbage Slaw:

• 4 cups shredded red cabbage
• 1 medium carrot, grated
• 1/4 cup apple cider vinegar
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon caraway seeds (optional)

Necessary Tools for Bavarian Pork Roast

• Roasting pan or baking dish
• Sharp knife for carving the pork roast
• Small saucepan for the gravy
• Whisk for stirring the gravy
• Mixing bowl for the slaw
• Serving plates

Ingredient Swaps and Additions

This recipe offers several possibilities for customization based on personal preferences. If you’re looking for a leaner option, you can opt for a pork loin instead of a pork shoulder, though the pork shoulder will yield a more tender, juicy result. For those who prefer a vegetarian twist, you could substitute the pork with jackfruit, seasoned in a similar manner and roasted until tender.

Additionally, if you’re not fond of red cabbage, green cabbage can be substituted for a slightly milder flavor. Also, alternatively, you could add ingredients like dried cranberries or sliced apples to the slaw for an extra touch of sweetness.

Step-by-Step Instructions

1. Prepare the Pork Roast
Preheat your oven to 325°F (163°C). Begin by rubbing the pork roast with olive oil, followed by the salt, black pepper, thyme, rosemary, and minced garlic. Make sure the seasoning covers the entire surface of the roast for maximum flavor. Next, place the roast in a roasting pan, and arrange the quartered onions around the roast. Add the chicken broth to the pan, and if you’re using white wine, pour that in as well.

2. Roast the Pork
Roast the pork for about 2.5 to 3 hours, or until the internal temperature reaches 190°F (88°C), ensuring it is fully cooked and tender. During the roasting process, occasionally baste the pork with the pan juices to keep it moist. Once the pork is done, remove it from the oven and allow it to rest for 10-15 minutes before carving.

3. Make the Mustard Gravy
While the pork roast rests, make the mustard gravy. In a small saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux, cooking it for 2 minutes until it becomes golden brown. Slowly add the chicken broth from the roasting pan, whisking constantly to prevent lumps. Stir in both Dijon and whole-grain mustards, and continue cooking until the gravy thickens, about 5 minutes. Season with salt and pepper to taste.

4. Prepare the Red Cabbage Slaw
In a large mixing bowl, combine the shredded cabbage and grated carrot. In a separate small bowl, whisk together the apple cider vinegar, olive oil, honey, salt, pepper, and optional caraway seeds. Pour this dressing over the cabbage mixture and toss thoroughly until everything is well coated. Allow the slaw to sit for about 10-15 minutes for the flavors to meld.

Pro Tips for Success of Bavarian Pork Roast

• Roast the Pork Slowly: Slow roasting the pork ensures that it becomes tender and juicy. Keep an eye on the internal temperature, and make sure it reaches 190°F (88°C) for optimal tenderness.
• Baste the Pork: To prevent the roast from drying out, baste it with the pan juices every 30 minutes during cooking.
• Gravy Consistency: If your gravy is too thick, simply add more chicken broth until it reaches your desired consistency.
• Slaw Prep: Moreover, make the slaw ahead of time and refrigerate it. The flavors will develop even more as it sits.

Serving Suggestions

Serve your Bavarian Pork Roast with Mustard Gravy and Red Cabbage Slaw on a large platter, with the roasted pork sliced into thick pieces. Drizzle the mustard gravy generously over the pork and top with a side of slaw. For an extra touch, garnish with fresh herbs such as parsley or thyme. Also, this dish pairs wonderfully with mashed potatoes, boiled potatoes, or a hearty crusty bread.

Storing and Reheating Bavarian Pork Roast

Leftover pork roast can be stored in an airtight container in the refrigerator for up to 4 days. The slaw should be stored separately to retain its crispness. Also, to reheat the pork, simply warm it in the oven at 350°F (175°C) for 15-20 minutes, adding a bit of the mustard gravy to keep it moist.

Moreover, for a more traditional take on Bavarian pork roast, you can explore this Bavarian Pork Roast with Braised Red Cabbage and Spätzle recipe on MealPractice, perfect for an authentic German meal experience.

Nutritional Information

Per Serving (approximate)

• Calories: 450
• Protein: 35g
• Carbohydrates: 25g
• Fat: 30g
• Fiber: 4g
• Sugar: 10g

FAQs – Bavarian Pork Roast

1. Can I use a different cut of pork for this recipe?
Yes, you can use pork loin or pork belly, but pork shoulder is ideal for a tender roast.

2. Can I make the mustard gravy ahead of time?
Yes, you can prepare the gravy in advance and reheat it before serving.

3. Can I make this dish in a slow cooker?
Absolutely! You can cook the pork roast in a slow cooker on low for 6-8 hours for a more hands-off approach.

4. Is this recipe gluten-free?
The mustard gravy contains flour, but you can easily substitute with a gluten-free flour to make it gluten-free.

5. How can I add a spicier kick to the mustard gravy?
To add more heat, you can incorporate a teaspoon of hot mustard or a pinch of cayenne pepper into the gravy.

Conclusion

To sum up, this Bavarian Pork Roast with Mustard Gravy and Red Cabbage Slaw is the perfect combination of rich, tender pork and fresh, tangy slaw. Whether you’re preparing it for a special occasion or just to enjoy a comforting meal at home, this dish is sure to impress. So, try it out today and experience the flavors of traditional Bavarian cuisine in the comfort of your own home.

Looking for another delicious one-pan recipe? So, check out this One-Pan Teriyaki Salmon and Rice for a quick and flavorful meal that’s as simple to prepare as it is satisfying.