Schwenkbraten

Marinated Pork Steaks with Onion
Traditionally these pork steaks are cooked on a swinging grill over beechwood coals. It is very hard to find beechwood here in the United States, so I am told that oak is an acceptable substitute

Ingredients:

1 pound boneless pork sirloin,
Cut into 1 inch steaks. about 4 oz each. This is the preferred cut.

*Use pork loin if you want to reduce calories.

Marinade
1/4 cup oil
2 large onions, cut into thin rings
4 cloves garlic, crushed ( optional)

Spice Mixture

1 tablespoon German mustard
1 Teaspoon each of
Thyme
Oregano
Curry
Paprika
Cayenne Pepper
Black Pepper

1 can dark beer.

Directions:

 

1. Cut the Pork Roast into 1 inch thick slices.

Slice and mash the onions a bit to release their wonderful flavor

Assemble all the ingredients for the marinade
if you desire some garlic go ahead and smash some and add to the onions.

Mix the all the marinade and spice ingredients together in a bowl.

Use half of the onions on the bottom of the glass dish and then place the steaks on top.

I then pushed the steaks into the onions. so it makes good contact.

Now put the other onions on top and push them into the meat.
Cover and refrigerate for at least 24 hours.

Here is a Schwenker.
You can use a standard BBQ grill and use soaked wood chips. The result is not quite the same but still wonderful.

When ready to grill, remove the pork roast steaks from the refrigerator and let them come to room temperature.

Remove the onions and wrap them in a foil pouch.

Moisten the steaks with a little of the beer.

In the meantime, prepare your fire.

The wood should be brought to hot coals. Oil your grill surface before placing the meat onto the grill.

Grill the pork steaks slowly over the hot coals for 10-15 minutes on each side (depending on how you like the steaks). If using pork loin, 5 minutes is probably plenty. You want to be careful because pork loin gets tough and dry easy. Pork does not have to be well done anymore according to the USDA.

Place the pouch of onions on a cooler side of the grill to cook.

Baste the steaks as they are cooking with the dark beer.

When done serve on a crusty roll with some of the onions and choice offer mayonaise and German mustard.

Serve with Kartoffelsalat, Gurkensalat, Cole Slaw, or a nice green salad with vegetables.