Schweinebraten with Bier Soße and Spaetzle

1.Preheat your oven to 325°F (160°C).

2.In a small bowl, mix together salt, black pepper, garlic powder, onion powder, thyme, and paprika. Rub this spice mixture all over the pork loin roast, ensuring it is evenly coated.

3.In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, sear the pork loin on all sides until golden brown, about 3-4 minutes per side. Remove the pork from the skillet and set aside.

4.In the same skillet, add the chopped onion and minced garlic. Sauté until the onions are translucent, about 5 minutes.

5.Pour in the dark beer and scrape up any browned bits from the bottom of the skillet. Add the chicken broth and Dijon mustard, stirring to combine.

6.Return the pork loin to the skillet, cover it with a lid or aluminum foil, and place it in the preheated oven. Roast for about 2 hours, or until the internal temperature reaches 145°F (63°C).

7.Once cooked, remove the pork from the oven and let it rest for 15 minutes before slicing.

8.While the pork is resting, prepare the spaetzle. In a large bowl, combine the flour and salt. In a separate bowl, whisk together the eggs and milk. Gradually add the wet ingredients to the flour, mixing until a smooth, thick batter forms.

9.Bring a large pot of salted water to a boil. Using a spaetzle maker or a colander, press the batter through into the boiling water. Cook until the spaetzle float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

10.In a skillet, melt the butter over medium heat. Add the cooked spaetzle and sauté until golden brown, about 5 minutes. Season with freshly grated nutmeg if desired.

11.To make the beer gravy, strain the cooking liquid from the pork into a saucepan. Bring to a simmer over medium heat. In a small bowl, mix the cornstarch with water to form a slurry, then whisk it into the simmering liquid. Cook until thickened, about 3-5 minutes.

12.Slice the pork loin and serve it on a plate with spaetzle on the side. Drizzle the rich beer gravy over the pork and garnish with chopped parsley.