Best served with potato dumplings and sauerkraut.Slice roast into 1/2 thick slices and pour gravy liberally over everthing.Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat. strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones).All the brown stains on the walls of your pan will ad flavor and color to your sauce! take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary).once roasting time has finished transfer meat to a plate to rest.

Marinade: 1 cup white wine or dark beer 1 cup white vinegar ( cider, white wine or sherry) 1 cup water 5 bay leaves 12 cloves 1 large yellow or Spanish Onion sliced in strips 12 peppercorns.

turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally. Ingredients: Ingredients: 1 Pork Tenderloin, or you can use a pork loin roast.

roast covered for 1 1/2 hours at 350вЏ.

ad broth and transfer everything to the oven.

ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).

push vegetables aside and brown roast from all sides in the very very hot roasting pan.

heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks. Water, tap Red Wine Vinegar Apple Cider Vinegar Onion, Yellow Carrot Celery Red Cabbage Brown Sugar Braising Liquid.spread a liberal amount of mustard onto roast.mix all dry ingredients together and rub onto roast.

Sauerbraten pork