• 2 lb. roasting pork
  • 1/2 pint white wine
  • 1/2 bottle madiera
  • bay leaves
  • rind of one lemon
  • 1 ounce flour
  • 1 tablespoon vinegar
  • salt and pepper


Have the chicken cut in 7 pieces. Heat the oil in a deep skillet and brown the Put the pork into a roasting pan with half a pint of water, the white wine, vinegar, bay leaves, lemon rind, salt and pepper. Bake in a moderate (325-350) oven. Baste from time to time until the pork is tender. Take from the pan, thicken the sauce with a flour and water paste, add the madiera and strain. To make a crisp crust, remove the pork from the pan when it is tender and leave it to get cold. Brush the top with beaten egg yolk, coat with breadcrumbs, moisten with gravy and return to the oven. Continue roasting and basting, until you have a crust half an inch thick.

(Another recipe I found, calls for a boneless pork loin roast. Leave some fat on the top and cut in diamond shapes through the fat. It should get brown and crusty during roasting.)

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Submitted 6/13/05.
Source: German Cooking - Robin Howe
Submitted By: Joy Bowers
Schweinebraten in Madiera Sauce