Herbs Roast Pork Recipe, glazed Vegetables as a Side Dish, Kitchen Story Step by Step

The herb roast is another recommended option when the Oktoberfest is in bloom in summer.

Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

My Herbs Roast Pork recipe I show you in this post.  The herb pork roast is filled with sage, thyme, rosemary, lovage, lavender and marjoram. The herbs come fresh from the garden this time. The roast recipe succeeds simply, you need with preparation and preparation well 2.5 hours until the delicious roast pork with herbs is finished.  I wish you every success and would be happy if you cook it up and share it with your friends.
recipe for roast pork bavarian style roast pork meat from the pork belly while cutting open © thomas sixt bavarain chef and food artist
Bavarian roast pork with cooking video!
The Bavarian Pork Roast with dumplings and Sauerkraut is another great recipe! © Thomas Sixt Food Photographer

1. How to prepare Roast Pork with Herbs

The roast pork always comes along quite hearty as a rule. This herbal roast pork recipe is an exception. Instead of beer, wine is added to the sauce, many herbs, lemon or lime bring a refreshing and exciting dish to the table.
herb-for-roast pork
Fantastic fresh herbs for roast pork: sage, thyme, rosemary, lavender, marjoram and lovage.
Plenty of fresh herbs bring wonderful aromas to the roast pork!

2. Roast Pork with Crusty “Krusperl” and Herbs

I love the Krusperl of the pork crusty roast and in the recipe I show you today a sure-fire variant for a Krusperl of the finest. The pork belly must not become hard, but soft and crispy. It must crispy crumble in the mouth, then it is just right. I use a shoulder of pork today, the meat is ideal for the herb roast. Instructions follow in the recipe.
fantastic bavarian herb pork roast crispy
The crispy “Krusperl” is with the pork with skin on
Roast Pork with Crusty “Krusperl” and Herbs.

3. Roast Pork Side Dishes

The classic side dishes bread dumplings, napkin dumplings and potato dumplings as well as sauerkraut are okay for this roast but not optimal. To the herb pork roast there is a braised white cabbage, glazed potatoes and root vegetables. These rather untypical side dishes for roast pork harmonise excellently with the fresh herbs.
Roast pork traditionally with a crust
Roast pork goes well with bread dumplings and sauerkraut but also with red cabbage and potato dumplings as in the recipe Roast pork from the oven with plums and red wine sauce

4. Practical: Aromatic Herb Roast Pork with Side Dishes in the Oven

The roast pork is of course prepared in the oven, all the side dishes in this recipe also. This is practical and pleasant, facilitates the preparation. This leaves room for creativity, saves time, which I then use for the perfect sauce. Cleverly made – roast with side dishes, everything from the oven!
herb-prepared for the roast pork from bavaria
The plucked herbs, garlic and lemon or lime bring plenty of flavor to the roast pork.

5. Recipe

The preparation of herb pork roast I show you in the following recipe step by step with many photos. I wish you every success!

Herbs Roast Pork Recipe

Herb pork roast recipe by Thomas Sixt with step by step instructions, photos and chef tips! Now you can cook your own herb pork roast!

Servings 4
Calories 1041
Total Time 170 Min.
Herbs roast pork recipe with step by step instructions and many photos. Roast pork with herbs is served with vegetables and braised white cabbage. Crispy roast pork to prepare yourself, a crisp and good Krusperl is mandatory. A kitchen story with many chef tips from Thomas Sixt. Good success and good appetite with my herb pork roast!

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The herb roast is another recommended option when the Oktoberfest is in bloom in summer.

Preparation Time

50 Min.

Cook Time

120 Min.


Roast pork with Herbs

1 kg Shoulder of Pork (with rind - skin)
300 ml Water (or vegetable broth)
black pepper
1 bunch mixed herbs (sage, thyme, rosemary, lovage, lavender, marjoram)
4 pc garlic
1 pc Lemon
50 g butter
4 pc cocktail tomatoes
300 ml white wine

Vegetables, potatoes and glazed root vegetables

2 bunch Soup vegetables
4 pc small potatoes
30 g butter
etwas nutmeg

braised white cabbage

1/4 head white cabbage
etwas caraway seed
etwas brown sugar

herb sauce

1 pc onion
2 pc Bay leaf
1 pc Piment
30 g butter
150 ml white wine
200 ml Vegetable broth
1 tsp cornflour (for binding the sauce)


cut pork rind

Cut the rind of the pork shoulder with a sharp knife. I cut the rind about 3-4 mm deep, so that the fat can escape well when roasting.

incised pork rind

In addition, I cut a small rind pattern, which is better because the roast is easier to cut and carve later.

Bring the pork rind to the boil in salted water

Cook the prepared, sliced shoulder of pork with the side of the rind facing downwards in a pan in salted water. I let the rind simmer for a good 15 minutes, my experience has shown that the Krusperl then become better.

Boiled pork rind

Remove the meat with the cooked rind from the Reindl and allow to cool briefly. I’ll put the roast in the fridge for a moment.

Possessed herbs for roast herbal pork

The fresh garden herbs thyme, rosemary, a little lavender, lovage and marjoram I pick conscientiously and take a lot of time for it. There’s something meditative about it. The herbs are finely chopped with half of the garlic and the fine lemon grater.

Cut the meat, pockets for the herbs

I now prick deep pockets into the overcooled, prepared piece of meat from the front. I push the knife deep into the meat, so that later herbs arrive at the other end.

put the herbs in the meat pockets with a spoon

I then fill the herbs with a spoon into the previously cut meat pockets. Preheat the oven at 160°C top heat/air circulation so that the roast can later be pushed into the preheated oven.

stuff the herbs into the pockets with chopsticks

The herb mixture is gradually stuffed into the meat pockets with a stick. Although this is expensive, it is worth it because the meat is flavoured from the inside with the herbs.

Roast pork filled with herbs and seasoned

In addition, the outside of the roast is seasoned with herbs, salt and pepper. I save about 2 tablespoons of herbs for the sauce.

Roast pork in a reindl with herbs

The roast is then returned to the Reindl, the slightly salted water from the rind boiling remains in the Reindl. I add halved cocktail tomatoes, remaining garlic and butter and pour in white wine. I lay the remaining bouquets of herbs on the roast. The herb pork roast is put into the preheated oven for 75 minutes.

White cabbage seasoned to stew
White cabbage goes well with caraway seeds.

Cut the white cabbage into eighths, place on a baking tray, sprinkle with salt, pepper, cumin and some sugar.

peeled and cut vegetables as an accompaniment to roast pork

Peel the root vegetables carrots, yellow beets, parsley root, celery and the potatoes and cut into attractive pieces.

Sauce approach for herb sauce

Dice the onion and sauté in a saucepan at low heat with the butter, bay leaves and allspice.

Sauce preparation after 20 minutes

The sow’s base for the herb sauce is allowed to taste for about 30 minutes at low heat, I then add the starch, pour in the white wine and vegetable stock, let the base boil once and then draw at low heat.

Roast pork with herbs after 70 minutes in the oven
Recipe for roast pork, crispy and delicate in taste, this time with herbs and a light sauce.

The herb pork roast after 70 minutes cooking time.

Pour the gravy into the sauce

The gravy from the roast pork with herbs is poured into the sauce. The meat is put into the oven again and is pushed on the uppermost possible rail.

vegetables with butter and spices in the Reindl

Pour the prepared vegetables into a bowl, add 50 ml water, butter, salt, pepper and nutmeg. Place the prepared cabbage and vegetables in the oven and cook together for 3o minutes. After ringing the bell, place the plate in the oven and leave everything in the oven for another 5 minutes.

Herbal pork roast crispy and ready-cooked

The crispy herb roast pork is now ready. I am very satisfied with the result and with the crispy crust.

Herbs roast pork when slicing

Cut the meat open, pass the sauce through a fine sieve and bring to the boil with the remaining fresh herbs.

Roast pork served with vegetables and herb sauce

Place the vegetables on the plate, add the sliced herb pork roast, if necessary place Krusperl on the meat, mix the sauce and place on the plate. Serve quickly and enjoy. Bon appetit!


6. Calories Roast pork with herbs and vegetables, the nutritional value at a glance

7. More phantastic Roast Pork Recipes on this German Cookblog

Roast pork recipe with red wine and plums – overview on all recipes
Knuckle of Pork Bavarian Style, crispy like on Oktoberfest
Quick roast pork with fillet
Bavarian roast pork with sauerkraut and dumplings
Roast pork in the pot

Side dishes with roast pork:

Potato dumplings
Bread dumplings
Roast pork beer sauce
Napkin dumplings
Pretzel dumpling original from Bavaria

Salads to go with crispy Bavarian Roast Pork:

Bavarian potato salad
Cabbage salad 

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