With Oktoberfest in full swing, I bring to you a celebration straight out of Germany. Today’s meal is a take on the German Shweinebraten, roast pork, with an apple and kraut topping and a Reiberdatshi, potato pancake. For those of you unfamiliar with Oktoberfest, it is a 16 day celebration dating back to 1810 when Prince Ludwig, the Prince of Germany, married Princess Therese of Saxe-Hildburhausen and invited all of the local citizens of Munich to join in the festivities. And now with today’s meal, you too can join in the Oktoberfest festivities. Today’s meal is light but filling and brings together all of the fall classics associated with the harvest season, combine apples, potatoes, cabbage and the grains used to make the beer. October is a time for celebrating, not only to celebrate the marriage of royalty, but also the celebration of the harvest.





1 Tbs. Paprika

1 tsp. Salt

2 tsp. Black Pepper

3 Tbs. Olive oil

1 Tbs. Fresh Thyme

2 Tbs. Garlic, chopped

1 3-4 lb. Pork Loin Roast

½ Medium Onion, sliced

2 Medium sized Granny Smith apples

12 Ounces Oktoberfest or Marzen beer

2 Tbs. Brown Sugar

Start by preheating your oven to 325 degrees. While the oven is heating up, prepare rub for roast combining the Paprika, salt, pepper and 1Tbs. oil. Liberally coat the roast with the rub.





Heat 1Tbs. of oil in pan and brown roast on all sides, 2-3 mins. per side. When the roast is browned, remove from pan.





In the pan used to brown roast, add last Tbs. of oil and saute the onions, garlic, apples and thyme until tender 3-5 mins.





When ingredients are tender, add beer and brown sugar. Using a wooden spoon scrape the bottom of the pan to remove the burnt bits from bottom of pan, these are your secret flavor enhancers. Bring to simmer, turn off heat and add roast back to pan, cover with lid or aluminum foil and bake for 1 ½-2hrs. until internal temperature of the roast reaches 145 degrees.





While roast is cooking in oven prepare the apple/kraut topping.

1Tbs. butter

1 medium sized onion

2 Tbs. brown sugar

3 Granny Smith apples

½ C. Sauerkraut

2 C shredded cabbage

1/2 cup beer

In a large sauté pan begin by melting butter and add onions, apples and cabbage and sauté for 7-10 mins. until browned.

Once vegetables are cooked add sauerkraut, brown sugar and beer and simmer until beer is all but reduced in pan. Reserve until ready to serve.





When roast reaches an internal temperature of 145 degrees, remove from oven and place on a cutting board and cover with piece of aluminum foil to let rest. Strain broth in from pan into small sauce pan and thicken with a roux, a mixture of 1Tbs. melted butter and 1Tbs. flour. When the mean is ready to plate, I put a potatoe pancake on the bottom of the plate and top with 6oz. of pork topped with pan gravy and add apple/kraut mixture on top. Prost!









Any question feel free to contact me at snpr13@optonline.net or on twitter at snpr13 and I will be more than happy to answer any questions you may have.