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Mosel spit roast in slices on a white porcelain plate with caramelized onions and roast jus, red wine glass, candle, oak farmhouse table, autumn atmosphere, table setting

Moselle spit roast with onions & herbs

The Mosel spit roast is the classic festive dish of the Middle Moselle - rack of pork with a mustard-onion-herb crust, slowly roasted in the oven until the meat is tender as butter and the crust crackles. The perfect wine accompaniment: Mosel Spätburgunder QbA dry - the surprise recommendation that shows that wine and food from the Mosel also work in red. A Sunday and festive dish that rewards patience.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Festive dish, Main course
Cuisine German cuisine, Moselle cuisine
Servings 2 Servings
Calories 580 kcal

Cooking utensils

  • 1 Roasting pan or casserole dish with rack
  • 1 Meat thermometer
  • 1 Kitchen knife and chopping board
  • 1 Brush for rubbing in

Ingredients
  

  • 800 g Rack of pork in one piece
  • 2 EL Mustard coarse or medium spicy
  • Salt black pepper
  • 1 1 tbsp olive oil

FOR THE ONION AND HERB BED:

  • 3 Onions cut into rings
  • 3 Garlic cloves roughly chopped
  • 4 Sprigs of fresh thyme
  • 2 Sprigs of fresh rosemary
  • 1 tsp marjoram Dried
  • 2 1 tbsp olive oil
  • 150 ml Mosel Riesling dry for extinguishing

Preparation
 

PREPARATION:

  • Remove the pork loin from the fridge 30 minutes before cooking.
  • Preheat the oven to 180 °C top/bottom heat.
  • Peel the onions and cut into rings.
  • Peel and roughly chop the garlic.
  • Wash and roughly pluck the herbs.
  • Season the meat all over with salt and pepper.
  • Brush generously all over with mustard.

COOKING STEPS:

  • Add the onions, garlic and herbs to the roasting pan.
  • Drizzle with olive oil, mix and lay out as a bed.
  • Place the pork loin on the bed of onions.
  • Pour the Mosel Riesling into the roasting pan.
  • Cook in the preheated oven for 70 minutes.
  • After 40 minutes, pour the juices over the meat.
  • Check core temperature: 68-72 °C is ideal.
  • Increase the oven to 220 °C and cook for a further 10 minutes for a golden brown crust.
  • Remove the meat from the oven and leave to rest for 10 minutes.

DIRECTIONS:

  • Cut the pork loin into slices.
  • Serve the onions from the roasting pan as a side dish.
  • Pour the gravy over the meat as a jus.
  • Garnish with a sprig of thyme.

SUPPLEMENTS:

  • Potato dumplings or bread dumplings
  • Stewed red cabbage with apple
  • Green salad with mustard vinaigrette

Nutritional values per portion

Calories: 580kcalCarbohydrates: 46gProtein: 12gFat: 32g
Keyword Moselle cuisine recipe, Moselle spit roast, Rack of pork oven, Roast pork recipe
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