What is Fränkischer Schweinebraten?
Fränkischer Schweinebraten is a German pork pot roast that is cooked in a beer gravy.
Franconian Pork Roast
This pork pot roast recipe is a traditional recipe from Bavaria Germany. It stems from the region of Franconia.
The two secret ingredients to this roast are beer and rye bread. The addition of beer gives the gravy a rich flavor and the bread serves as a natural thickener.
Pork Roast Franconian Stzle
- 4 pounds pork tenderloin
- 2 tsp. Kosher salt
- 1 tsp. coarse black pepper
- ¼ tsp. paprika powder
- 1 tsp. ground marjoram
- 1 tsp. garlic paste
- 2 tbsp. yellow mustard
- 1 tsp. ground or whole caraway seeds
- 2 medium onions
- 1 tbsp. Butterschmalz (clarified butter) (or 2 tsp. butter plus 1 tsp. vegetable oil)
- 2 medium carrots
- 1 stalk leek
- 1 cup vegetable broth
- 1 cup amber or dark beer
- 4 slices rye bread
- 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.
Serve the Franconian pork roast with potato dumplings, boiled potatoes or just a slice of fresh rye bread.
Bavarian sauerkraut, red cabbage or cabbage salad make traditional sides but a pea and carrot side dish is a wonderful addition too.
Step-by-Step Recipe Steps with Images
In a small bowl mix salt, pepper, paprika, marjoram, caraway seeds, garlic paste and mustard.
Then brush the tenderloin with your homemade spice mix from all sides and set it aside.
Melt the Butterschmalz (clarified butter) in a large pot. Cube the onion and fry it in the Butterschmalz until translucent.
If you don´t have Butterschmalz you can use 2 tbsp. of butter plus 2 tsp. of vegetable oil.
Free up some space and place the meat into the pot. Make sure to brown the tenderloin from all sides this will help to keep your meat juicy.
Peel and cut the carrots into small pieces. Clean the leek and slice it into rings. Add both to the pot and fry for a couple of minutes.
Pour in the vegetable broth, cover pot with a lid and simmer on medium heat for about 45 min. Most of the work is done, there are only a few steps left where we need to add the two ingredients rye bread and beer that make this roast so incredible delicious.
Break the rye bread into bite-sized pieces and place it around the meat.
Cover the again with the lid and simmer the meat for another 45 to 60 min. or until the meat reaches about 145F.
Then add the beer to the pot, cover it again and let the meat simmer for the last 15 min. It is important to don´t add the beer to early or your gravy will not have that rich warm beer flavor.
After the 15 min. simmering remove the meat from the pot and keep it warm.
Blend the liquid with all vegetables and the soft bread with an immersion blender. But you could also transfer everything to a processor bowl and blend it to a smooth gravy.
Cut the meat into finger size wide pieces and serve with a thick layer of gravy.
See serving tips for side dishes above.