Bayrischer Schweinebraten (Bavarian Roast Pork)

Wonderful experience! I decided to replace the water with Chardonnay in step 4, which added a delightful twist. I discovered that Spring Onion is another name for scallions or green onion, a new knowledge for me. The recipe was incredibly tasty!

I substituted water with dark beer for extra flavor in this recipe. I cooked it at 200 degrees Celsius for 30 minutes and then lowered the temperature to 175 degrees Celsius for another hour or until done. I basted it with more beer as required during the cooking process.

Absolutely scrumptious! Being a huge fan of German cuisine, I was eagerly anticipating trying out this recipe. I prepared it for our New Year's Eve dinner tonight, and both my husband and I were blown away by how delicious it was! I followed the recipe precisely, only slightly adjusting the cooking time from 2.5 hours to 2 hours to prevent overcooking. This adjustment turned out to be spot on, as the dish was bursting with flavor and wonderfully moist. I will definitely be making this recipe again and again!

My modified version: I made a few adjustments to the recipe: - I deglazed the pan with white wine instead of water. - I halved the recipe since there were only three of us. - I made sure the pork was fully cooked as I didn't want to risk undercooked meat. For next time, I might lower the oven temperature to 325 degrees to allow for a longer cooking time. This adjustment may not be necessary if preparing a full roast.

Great recipe! It was a big hit and I'll definitely be making it again. I followed the ingredient list but swapped water for chicken stock and threw in some potatoes. I also adjusted the cooking method to use an Electric Pressure Cooker.

Tasted just like a home-cooked meal! I swapped the water for German Beer in this Bayrischer Schweinebraten recipe and it turned out fantastic.

Great review! I used the blade end of a pork loin, seasoned and refrigerated for several days. Although mine was closer to 1.5 pounds, following the recipe, I spiced it, rubbed it with mustard, and seared all six sides before finishing in the oven at 325°F for about 35 minutes. I couldn't imagine cooking a pork loin for 3 hours at 350°F without it drying out. The term "pork loin roast" is unfamiliar to me, but the end result was delicious!

The dish turned out wonderfully and was incredibly tender. I cooked it at 350 degrees for 2 hours in the same cast iron pan that I used for the prep cooking. I also included celery seed in the recipe.

We prepared this dish using a crock pot method. We simply put all the ingredients in, except for the corn starch, butter, and green onion, and added enough water to cover the pork loin about 2/3 of the way. Later, we combined the juices on the stovetop with the remaining ingredients to make a delicious gravy. It was fantastic! Perfect with creamy mashed potatoes.

I prepared this dish for my son's German girlfriend and we both thoroughly enjoyed it. The pork roast was moist and delicious, with a wonderful flavor. I used a 6 lb. shoulder/butt pork roast, so I doubled the seasoning rub and adjusted the amount of liquid and vegetables. This recipe provided a delightful variation from my usual methods of preparing pork roast.

I cooked this dish for my husband for dinner and it's a definite winner. I opted for a boneless pork roast and it only took 1 hour to roast. Definitely a must-try recipe!

Why do some people insist on replacing water with chardonnay and pinot grigio here? A flavorful dark German beer would be a much better choice!

It was fantastic! I chopped a large onion into quarters and included extra carrots and celery chunks!

I followed the recipe exactly as instructed. It was simple to prepare and the outcome was fantastic! If I had to make one adjustment, I would double the gravy ingredients because it was the most delicious gravy I have ever tasted! I will definitely be making this recipe again.

Juicy, flavorful, and succulent.

I prepared this dish for my son's German girlfriend and we both thoroughly enjoyed it. The pork roast turned out moist and packed with flavor. I adapted the recipe slightly by using a 6 lb. shoulder/butt pork roast, doubling the rub spices, and adjusting the amount of liquid and vegetables. It was a delightful departure from my usual pork roast cooking methods.

The dish was tasty, but it could use more vegetables, such as potatoes, to enhance the overall flavor.

I recommend using pork stock or chicken broth instead of water as a substitute. In my experience, using stock in recipes greatly enhances the flavor compared to water!

Tasty!