Ingredients for Schwenkbraten
- Onions
- Vegetable Oil
- Garlic Cloves
- 1 teaspoon juniper berries, crushed
- Stone Ground Mustard
- Dried Thyme
- Dried Oregano
- 1 teaspoon paprika
- ½ teaspoon curry powder
- ¼ teaspoon cayenne pepper (optional)
- Ground Black Pepper
- Boneless Pork Loin Chops
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How to Make Schwenkbraten
- In a large bowl, combine 1 large onion, cut into wedges.
- Gently press the onion wedges with a large spoon to release their juices.
- Add 2 tablespoons olive oil, 2 cloves garlic (minced), 1 teaspoon juniper berries (crushed), 1 tablespoon Dijon mustard, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon paprika, ½ teaspoon curry powder, ¼ teaspoon cayenne pepper (optional), and ½ teaspoon black pepper to the bowl.
- Mix well to combine the marinade ingredients with the onions.
- Arrange 4 (6-ounce) pork steaks in a large baking pan.
- Pour the marinade evenly over the pork steaks, ensuring they are fully coated.
- Cover the baking pan and refrigerate for at least 24 hours (marinating time not included in prep time).
- Remove pork from the refrigerator 30 minutes before grilling to allow it to come to room temperature.
- While the pork comes to room temperature, preheat your grill to medium heat.
- Wrap the marinated onions separately in foil to create a pouch for grilling.
- Discard any remaining marinade.
- Grill the pork steaks for approximately 10-12 minutes per side, or until the internal temperature reaches 145°F (63°C).
- Grill the onion pouch alongside the pork for the last 15-20 minutes of cooking, until the onions are caramelized and tender.
- Remove pork and onions from the grill and let rest for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
24g
Fat
41g
Carbs
5g
