Pork Tenderloin Sauerbraten
(Schweinebraten)
A Little Background
Marinated Pork Tenderloin, similar to a Beef Sauerbraten, but using a white wine.
This is a lower in fat choice than the classic Schweinebraten. Shweine means pork and braten means roasted.
I call this “Pork Tenderloin Sauerbraten” as many folks from the U.S. will understand the term better.
The pork tenderloin is great choice as it is lean and it makes attractive easy to cut slices.
Prep
Step 1
Bring the water, vinegar and wine to just a simmer and turn off.
Add the onion strips, and spices and let cool to room temperature.
While the marinade is coolong trim the Pork Tenderloin of fat and grissle.
Place a plastic storage bag in a glass dish and prop the opening.
Add the Marinade with spices and onions and then the tenderloin.
Close the bag and refrigerate for 2 days to a week.
The more you marinate the richer the flavor.
Step 2
Dry the Tenderloin. Strain a cup of the marinade and reserve. Save 2 bay leaves.
Step 3
Add the sliced onion to the pan and brown the onions.
Step 4
Add the reserved marinade, the stock and a little more white wine.
I add one or two of the bay leaves from the marinade also.
Step 5
Cover and simmer for 30- 45 minutes.
The roast itself will cook very quickly. The longer simmering infuses more flavor to the meat.
It should read about 160, if you like your pork just done.
If you like it “fall apart fork tender” cook it to abut 200 degrees.
Step 6
Let the meat rest on the cutting board while making the gravy.
Step 7
Strain the stock, and add a bit more if necessary. I wanted 2 cups of stock.
Make the slurry with a 1/2 cup of water and 1/4 cup flour
Bring the stock to a simmer then whisk in half of the slurry.
You could use ginger snaps to thicken the gravy.
It will take about 1 cup of chunked up gingersnaps.
Let the stock come to a gentle boil and give it a minute to thicken.
Add more slurry to get the desired thickness of your gravy.
Slightly underthicken if it is going to sit for a while before you serve.
It will thicken more as it sits.
Slice the tenderloin in equal pieces for all.
Close up of the sliced Pork Sauerbraten , you can see it’s fork tender
I served this with Semmel knoedel and sauteed asparagus
Pork Tenderloin Sauerbraten (Schweinebraten)
Ingredients
Marinade
- 1 cup white wine or dark beer
- 1 cup white vinegar cider, white wine or sherry
- 1 cup water
- 5 bay leaves
- 12 cloves
- 1 large yellow or Spanish Onion sliced in strips
- 12 peppercorns
For Cooking
- Oil 1 large Spanish or Yellow onion Sliced in Strips
- 1 cup chicken stock
- 1 cup strained marinade
- Sauce:
- 2 cups Stock add to strained stock
Slurry
- 1 / 4 cup flour
- 1/2 cup water whisked thoroughly
- *optional you could use gingersnaps to thicken the gravy
Instructions
- 1.Bring the water, vinegar and wine to just a simmer and turn off. Add the onion strips, and spices and let cool to room temperature.
- Trim the Pork Tenderloin. Place a plastic storage bag in a glass dish and prop the opening. Add the Mariande with spices and onions and then the tenderloin. Close the bag and refrigerate for 2 days to a week. The more you marinate the richer the flavor.
- Dry the Tenderloin. Strain a cup of the marinade a reserve.
- Brown all sides of loin on medium heat in a skillet with some good cooking oil..
- Add a the sliced onion to the pan and brown the onions.
- Add the reserved marinade, the stock and a little more white wine. I add one or two of the bay leaves from the marinade also.
- Remove the meat from rest on the cutting board while making the gravy.
- Make the slurry with a 1/2 cup of water and 1/4 cup flour Bring the stock to a simmer then whisk in half of the slurry. You could use ginger snaps to thicken the gravy. It will take about 1 cup of chunked up gingersnaps.
- Let the stock come to a gentle boil and give it a minute to thicken. Add more slurry to get the desired thickness of your gravy. Slightly underthicken if it is going to sit for a while before you serve. It will thicken more as it sits.
- Slice the tenderloin in equal pieces for all. Ladel a small amount 1/4 cup gravy on the plate then lay the slices on the plate and top with sauce. This way you don’t mask the nice looking roast with sauce. You could serve the sauce in a gravy boat as well. I served Semmelknödel with the roast.
Final Thoughts
You can use any cut of pork with this recipe, you just need to make sure it is cooked to around 200 degrees to make it tender.
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