Traditional German Senfbraten (Pork Roast with Mustard Gravy)

By Stef -

My usual German pork roast that I make is heavy on the caraway seed, and while I like it, I wanted to try something new. This was a winner and will become my new default. While it's heavy on mustard, that wasn't the main favor, and instead just complemented all the other flavors. It gets a 8, and the recipe came from daringgourmet.com.

  • 2 lb pork roast
  • German mustard I used regular dijon mustard 
  • Oil for frying
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons butter I left this out
  • ¼ cup dry white wine
  • 1 bay leaf
  • 1 teaspoon fresh chopped thyme
  • 2 cups beef broth
  • 2 carrots, cut in half I didn't throw these away after, and instead served them with gravy 
  • For the flour slurry:
  • 3 tablespoons flour whisked into additional ½ cup cool beef broth





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