📝 About This Recipe
Kassler is a German culinary treasure, featuring a cured and lightly smoked pork loin that promises a unique balance of salty, savory, and sweet notes. This recipe elevates the traditional roast by slow-roasting the meat over a bed of aromatics and finishing it with a decadent honey-mustard glaze. The result is a tender, succulent centerpiece that brings the cozy warmth of a Bavarian tavern right to your dining table.
🥗 Ingredients
The Pork
- 2.5 pounds Kassler Rippchen (Smoked Pork Loin) (boneless or bone-in, center cut)
- 2 tablespoons Unsalted Butter (softened)
- 1 teaspoon Black Pepper (freshly cracked; omit salt as the meat is cured)
The Roasting Bed
- 2 Yellow Onion (peeled and cut into thick wedges)
- 2 Carrots (peeled and sliced into 1-inch chunks)
- 2 Granny Smith Apples (cored and sliced into thick wedges)
- 1 cup Beef or Vegetable Stock (low sodium)
- 1/2 cup Dry White Wine (Riesling) (optional, for depth of flavor)
- 2 pieces Bay Leaves
- 4-5 pieces Juniper Berries (lightly crushed)
Honey-Mustard Glaze
- 3 tablespoons German Whole Grain Mustard (or Dijon)
- 2 tablespoons Honey (clover or wildflower)
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Fresh Thyme (leaves only, finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and position the rack in the center of the oven.
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2
Pat the Kassler pork dry with paper towels. If there is a fat cap, use a sharp knife to score it in a crosshatch pattern, being careful not to cut into the meat.
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3
Rub the softened butter all over the pork and season generously with freshly cracked black pepper. Remember: do not add salt, as the curing process makes Kassler naturally salty.
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4
In a large roasting pan or heavy oven-proof skillet, arrange the onion wedges, carrots, and apple slices to create a 'rack' for the meat.
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5
Nestle the bay leaves and crushed juniper berries among the vegetables, then pour the stock and white wine into the bottom of the pan.
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6
Place the pork loin directly on top of the bed of apples and vegetables. This prevents the meat from sticking and infuses it with aromatic steam.
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7
Transfer the pan to the oven and roast for 30 minutes uncovered.
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8
While the pork is roasting, whisk together the mustard, honey, apple cider vinegar, and chopped thyme in a small bowl until smooth.
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9
After the initial 30 minutes, remove the pan from the oven. Using a pastry brush, generously coat the top and sides of the pork with the honey-mustard glaze.
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10
Return the pork to the oven and continue roasting for another 15-25 minutes. Use a meat thermometer to check for an internal temperature of 145°F (63°C).
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11
If the glaze begins to darken too quickly, loosely tent the meat with aluminum foil for the final few minutes.
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12
Once the target temperature is reached, remove the pan from the oven. Transfer the pork to a cutting board and let it rest for at least 10 minutes to allow the juices to redistribute.
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13
While the meat rests, discard the bay leaves and juniper berries from the pan. The remaining apples and onions can be served as a garnish or processed into a rustic sauce.
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14
Slice the pork into thick, juicy chops (about 1/2 inch thick) and serve warm.
💡 Chef's Tips
Always use a meat thermometer; because Kassler is already cured/smoked, it can dry out quickly if overcooked. Avoid adding extra salt to the recipe; the brine used in Kassler is quite potent and will season the entire dish. If you cannot find Kassler, a thick-cut smoked ham steak or a smoked pork shoulder can work as a substitute. For a crispier exterior, turn on the broiler for the last 2-3 minutes of cooking, but watch it closely to prevent the honey from burning. Letting the meat rest is crucial; it ensures the pork remains moist and tender when sliced.
🍽️ Serving Suggestions
Serve alongside a heap of warm Sauerkraut sautéed with bacon and caraway seeds. Pair with classic German Kartoffelsalat (potato salad) or creamy mashed potatoes to soak up the juices. A cold glass of Riesling or a malty Doppelbock beer complements the smokiness perfectly. Add a side of lingonberry jam or applesauce for a traditional sweet-and-savory contrast. Freshly baked rye bread with salted butter makes an excellent accompaniment.