German Senfbraten Pork Tenderloin with Gravy

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.

German Senfbraten Pork Tenderloin in Mustard Gravy 

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.  



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




German Senfbraten Pork Tenderloin with Mustard Gravy 


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!

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