Spiessbraten Idar Oberstein Style
Elevate your grilling game with this authentic Spiessbraten Idar-Oberstein Style, a traditional German dish bursting with rustic flavors and smoky aromas. This recipe features a tender pork loin marinated overnight in a zesty blend of onion, garlic, fresh herbs, smoked paprika, and lemon juice, creating a symphony of savory and subtly tangy notes. The meat is then slow-roasted over hardwood or charcoal, capturing the essence of open-fire cooking while basting in its own flavorful juices. Complemented by caramelized onions that are grilled to perfection for added depth, this dish comes together as a mouthwatering centerpiece ideal for backyard barbecues or special gatherings. Serve this German specialty hot with crusty bread, potato salad, or seasonal vegetables for an unforgettable culinary experience that’s steeped in tradition. Perfect for fans of rotisserie-style cooking and regional delights!
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Recipe Information
Ingredients
- 1.5 kg Pork loin
- 4 large Onions
- 3 whole Garlic cloves
- 4 tablespoons Sunflower oil (or vegetable oil)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 4 sprigs Fresh thyme
- 2 tablespoons Fresh parsley
- 2 tablespoons Lemon juice
- 1 supply Hardwood or charcoal for grilling
Instructions
Peel the onions and slice them into thin rings. Peel and finely mince the garlic cloves.
In a large mixing bowl, combine the onion rings, garlic, sunflower oil, salt, black pepper, smoked paprika, fresh thyme, parsley, and lemon juice.
Trim the pork loin of any excess fat, then ensure it is cleaned and patted dry with paper towels.
Place the pork loin in the onion mixture, thoroughly coating it on all sides, and cover the bowl with plastic wrap. Marinate the pork in the refrigerator for at least 12 hours, preferably overnight.
Soak wooden skewers (if using) in water for 30 minutes to prevent burning during cooking. Alternatively, prepare a metal rotisserie spit if you have one.
Prepare your grill with hardwood or charcoal, creating medium-high indirect heat. The fire should burn evenly to ensure proper roasting.
Remove the pork loin from the onion marinade. Save the onions, as they will be grilled alongside or placed under the roast during cooking for additional flavor.
Thread the pork loin onto the rotisserie spit or skewers. Secure it tightly to prevent slipping during roasting.
Grill the pork loin over indirect heat, turning occasionally to promote even cooking. This process should take 70–90 minutes, depending on the thickness of the meat and grill temperature.
During grilling, baste the pork with a small amount of the leftover marinade (avoiding raw onion contact) and sprinkle the grilled onions over indirect heat for smoking and caramelization.
Check for doneness by inserting a meat thermometer into the thickest part of the pork. The internal temperature should reach 145°F (63°C).
Remove the pork from the spit or skewers and let it rest for 10–15 minutes under aluminum foil to retain its juices.
Carve the Spiessbraten into thin slices and serve hot with crusty bread, potato salad, or grilled vegetables.
Nutrition Facts
Calories |
4423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.1 g | 342% | |
| Saturated Fat | 81.4 g | 407% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1185 mg | 395% | |
| Sodium | 5668 mg | 246% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 42.9 g | ||
| Protein | 412.8 g | 826% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 7801 mg | 166% | |
*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.
