This hearty dish is best enjoyed with a big ol’ stein of beer, a pair of lederhosen, and traditional German tunes. If you can’t accomplish all three, the beer (stein or not) will do. The lederhosen and accordion-laden music will be with you in spirit.
Did you know that Oktoberfest is actually celebrated for several weeks beginning in September, not just a celebration of debauchery in October in the Kitchener / Waterloo area? This year it runs from September 16th to October 3rd, so we're providing you with a delicious German recipe to help you kick of the real festivities.
Served throughout Germany, Senfbraten is a traditional dish combining roast pork with a mustard gravy sauce. Made from common ingredients, and incredibly easy to prepare, this meal will become a tasty staple in your grilling arsenal. A hearty meal for an Autumn evening.
GERMAN PORK TENDERLOIN WITH MUSTARD GRAVY
2 tablespoons German or French-style mustard
½ teaspoon ground black pepper
½ teaspoon coarse salt
1 tablespoon oil
1 medium yellow onion, chopped
3 cloves of garlic, smashed and minced, or grated
½ cup German dry white wine (plus more, to serve. Yourself. In your mouth. So really, like a bottle of wine.)
2 cups beef broth
2 bay leaves
¼ cup all-purpose flour mixed with ½ cup beef broth
Salt and pepper
- Cast Iron Cooking Pot
- Cutting Board
- Chef's Knife
- Protective Grilling Mitts
- Deep Dish
- Wine Glasses
- Measuring Cups
Step 1: Assemble your ingredients and place a cast-iron cooking pot on a cold grill. Preheat grill to medium-high.
Step 2: Place the pork tenderloin in a deep dish and cover with the mustard. Sprinkle with the salt and pepper, and rub it in. Yes, this will make you feel dirty, but hey, it’s worth it.
Step 3: Chop up that onion of yours.
Step 4: Pour the oil in the preheated pot and swirl it around. Add the pork; let the pork cook for a good 5-10 minutes (flipping half-way through) so it browns a bit on the outside.
Step 5: While the pork is cooking, grate your garlic.
Step 6: Add the onions to the pot and mix everything up. Let the onions cook until they are translucent, stirring often.
Step 7: Measure out ½ a cup of wine. Add the garlic and stir.
Step 8: Measure out more wine. In a glass. Drink it.
Step 9: Measure out your 2 cups of beef broth. Yes, there’s a lot of measuring happening, but that’s why we’ve involved so much wine. You know, to make the whole cooking experience just oh, so pleasant.
Step 10: Pour the garlicky wine (hey, are we on to something?!) into the pot and let it cook down for a couple of minutes.
Step 11: Add the beef broth and bay leaves, stir, and cover. Cook, covered, for 40 minutes.
Step 12: When the 40 minutes is almost up, whisk the flour into the remaining ½ cup beef broth. The broth will need to be cold or you’ll just end up with a globby mess of flour.
Step 13: Uncover the pork. Look at it. Look how beautiful it is!
Step 14: Remove the pork and place it on a board. Keep the pot on the grill, and add the flour mixture. Stir continuously until the juices start to thicken up. Remove from grill.
Step 15: Slice up the pork. It should be so tender it’s practically falling apart.
Step 16: Using an immersion blender (or a regular blender, we’re not picky), blend the gravy until smooth. Taste, and add salt and pepper, as needed.
Step 17: Serve immediately with sauerkraut and boiled potatoes with fresh dill. Prost!