Kassler Rippchen (Smoked Pork Loin, German Style)
If you’re yearning for a hearty and succulent roast with a touch of German flair, this Kassler Rippchen recipe is a fantastic choice. This German-style smoked pork loin is brimming with flavors, perfect for a family dinner or a special occasion. With its delightful blend of spices and rich gravy, it’s sure to transport your taste buds straight to the heart of Europe. Follow these detailed instructions to make a beautifully roasted pork loin with an irresistible gravy that complements its smoky goodness perfectly. 🍽️
Preparation Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
Category: Pork
Calories per Serving: 721.2
Fat Content: 47.2g
Saturated Fat Content: 20.8g
Cholesterol Content: 176.8mg
Sodium Content: 211.6mg
Carbohydrate Content: 25.8g
Fiber Content: 0.3g
Sugar Content: 17.7g
Protein Content: 46.4g
Ingredients:
- 3-4 cloves
- 20 tablespoons brown sugar
- 1/2 cup butter
- 1/2 cup flour
- 1/2 cup water
Instructions:
-
Preheat Your Oven:
Start by setting your oven to 350°F (175°C). This initial step is crucial as it ensures that your oven reaches the right temperature for roasting the pork loin to perfection. -
Prepare the Roasting Pan:
Place your pork loin in a medium-sized roasting pan that has a drip tray. The drip tray will catch any juices that fall from the meat, helping you to make a delicious gravy later. Insert a meat thermometer into the thickest part of the loin, ensuring it does not touch the bone if there is one. -
Add Water to the Pan:
Pour about 1/2 inch of water into the bottom of the roasting pan. This helps to keep the pork loin moist as it roasts and also assists in creating the flavorful drippings needed for your gravy. -
Season the Meat:
Take the cloves and insert them evenly across the surface of the pork loin. The cloves will infuse the meat with a subtle, aromatic flavor. Next, sprinkle the brown sugar generously over the top of the meat. The sugar caramelizes during roasting, adding a sweet, flavorful crust. -
Roast the Meat:
Cover the roasting pan with aluminum foil or a lid and place it in the preheated oven. Roast the pork loin at 20 minutes per pound. For example, if your pork loin weighs 3 pounds, you should roast it for approximately 60 minutes. The goal is for the internal temperature to reach 165°F (74°C) on your meat thermometer. -
Uncover for a Perfect Finish:
About 30 minutes before the end of the roasting time, remove the cover from the pan. This will allow the surface of the meat to brown and develop a beautiful, caramelized crust. -
Rest the Meat:
Once the pork loin reaches the desired temperature, carefully remove it from the oven. Transfer the meat to a warm place and let it rest for a few minutes. This helps the juices redistribute throughout the meat, making it juicier and more flavorful. -
Make the Gravy:
Remove the drip tray from the roasting pan and place the pan over medium heat on the stove. In a separate bowl, combine the butter and flour, mixing until smooth to create a roux. Gradually add this mixture to the drippings in the pan, stirring constantly. Cook and stir the gravy over medium heat until it thickens to a medium-thin consistency, which should take about three minutes. -
Slice and Serve:
Slice the rested pork loin into thick, succulent pieces. Serve it with a generous ladle of the savory gravy. This dish pairs wonderfully with traditional side dishes like potato dumplings or sauerkraut.
This Kassler Rippchen recipe delivers a hearty and flavorful experience that celebrates German culinary traditions. The combination of sweet brown sugar and aromatic cloves perfectly complements the rich, smoked pork loin, making it a standout dish for any meal. Enjoy this classic German roast with your favorite sides for a satisfying and memorable meal. Bon appétit! 🌟
