Pork Bavarian
Transport your taste buds to the heart of Bavaria with this rich and flavorful Pork Bavarian recipe, a perfect blend of hearty tradition and modern comfort. Featuring tender pork loin simmered in a savory sauce made with dark German beer, beef stock, and a touch of Dijon mustard, this dish is elevated with caramelized onions, fresh thyme, and sweet brown sugar. The beer-based sauce thickens to a velvety finish, ideal for draping over succulent pork medallions. Complete the meal by pairing it with Bavarian classics like red cabbage, sauerkraut, or spaetzle. With simple instructions and bold, rustic flavors, Pork Bavarian will quickly become your go-to for a satisfying, crowd-pleasing dinner.
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Recipe Information
Ingredients
- 1.5 lbs Pork loin
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Paprika
- 2 tbsp Olive oil
- 1 Yellow onion, thinly sliced
- 3 Garlic cloves, minced
- 12 oz Dark German beer (e.g., Dunkel or Bock)
- 1 cup Beef stock
- 1 tbsp Dijon mustard
- 1 tbsp Brown sugar
- 1 tsp Thyme leaves, fresh
- 1 Bay leaf
- 1 tbsp Cornstarch
- 2 tbsp Water
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
Season the pork loin on all sides with salt, pepper, and paprika.
Heat the olive oil in a large Dutch oven or heavy skillet over medium-high heat. Once hot, sear the pork loin on all sides until golden brown, about 2-3 minutes per side. Remove the pork from the skillet and set aside.
In the same skillet, add the sliced onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and sauté for an additional 1 minute until fragrant.
Pour in the dark German beer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add the beef stock, Dijon mustard, brown sugar, thyme leaves, and bay leaf. Stir until everything is well combined.
Return the seared pork loin to the skillet, ensuring it is partially submerged in the liquid. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet with a lid and simmer for 60-70 minutes, or until the pork is tender and cooked through (internal temperature should reach 145°F/63°C).
Once the pork is cooked, remove it from the skillet and let it rest on a cutting board for 10 minutes, loosely covered with foil.
While the pork is resting, prepare the sauce. Mix the cornstarch and water in a small bowl to create a slurry. Gradually whisk the slurry into the simmering sauce to thicken, cooking for an additional 2-3 minutes until the sauce reaches your desired consistency. Discard the bay leaf.
Slice the rested pork loin into thick medallions and arrange on a serving platter. Pour the beer-based sauce over the pork and garnish with fresh parsley.
Serve with traditional Bavarian sides like red cabbage, sauerkraut, or spaetzle for a complete meal.
Nutrition Facts
Calories |
2251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.3 g | 163% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 538 mg | 179% | |
| Sodium | 4047 mg | 176% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 14.2 g | ||
| Protein | 190.7 g | 381% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3390 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
