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German Schwenkbraten

Kimberly McCutcheon-Seabolt

"This was a family favorite when we were stationed in Germany with the Air Force. They are delicious with potato salad, a baguette, or crusty rolls. Hope you enjoy!"
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1 d 35 m servings 646 cals
Original recipe yields 8 servings

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  1. Place the onion wedges in a bowl. Use a large spoon to gently press the onions until they release some of their juices. Combine the oil, garlic, juniper berries, mustard, thyme, oregano, paprika, curry powder, cayenne pepper, and black pepper with the onions and mix to combine.
  2. Arrange the steaks in a large baking pan. Pour the marinade evenly over top of the pork. Cover and refrigerate for at least 24 hours.
  3. Remove pork from marinade and allow to come to room temperature as you preheat the grill. Wrap the onions separately with foil to create a pouch. Discard marinade.
  4. Preheat grill for medium heat.
  5. Grill the pork steaks and onions until the pork is no longer pink in the center, about 10 minutes per side.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 646 calories; 47.6 g fat; 16.3 g carbohydrates; 38.5 g protein; 110 mg cholesterol; 109 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 15
  1. 20 Ratings

Most helpful positive review

Schwenk was our favorite at cookouts when stationed at Bitburg AB Germany. We've made it twice now. Once with boneless pork loin chops and seasoned as indicated. Once with sliced pork tender...

Most helpful critical review

The main thing missing is SALT! Not during the marinading process, mind you, it would dry out the meat, but for sure before cooking it! Also, the onions are too over powering, the way they are...

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Schwenk was our favorite at cookouts when stationed at Bitburg AB Germany. We've made it twice now. Once with boneless pork loin chops and seasoned as indicated. Once with sliced pork tender...

My husband and I met in Germany. We have been thinking about this for 20 years. I am so happy to find this recipe! I am hoping it is the real deal. I have to disagree with the previous post abou...

The flavor of this meat was fabulous. I picked the recipe hoping to match the pork we ate in Germany last summer. I served it to my German-immigrant in-laws. We all agree on 3 points... 1)the po...

I have looked for this recipe for over 15 years. thank you for posting the recipe. The cayenne peper was just a little to much for me. Over all GERAT Recipe

This was pretty darn close to what I remember when I was in Germany for 4 years, real tender and flavorful but not as strong as the real thing, still real good though. Prost!

Well, we thought this was really tasty. We had thick pork loin chops, so didn't grill them or serve on buns. Instead, we put them in the oven along with all the marinade, covered, for about an...

I prepared this for my Mom's birthday and received RAVE reviews. I used Bone-in Pork loin chops and increased the recipie for 12 people. I served it with German Potato Salad and Red Cabbage. ...

Thank you! I've been haunted by the blissful memory of this dish for twenty five years. I am quite sentimental when it comes to food. I too was stationed at Bitburgh AB. Bitte ein Bit.

I just made this very dish. I, too, remember smelling the schwank bratten grilling every summer weekend in Germany. My recipe differs in spice though. I use paprika, parsley,pepper and garlic...