Recipe for cooking schweine braten

Recipes from Germany and Austria :: German and Austrian Main Dish Meats

Source: Submitted to recipegoldmine by Rich DeGraw

I am in the service and spent 5 years in Germany. This comes from the Eiffel region and is quite popular. I have made it for several friends and it is the absolute best piece of pork you have ever put in your mouth.

Seasonings
4 oz. paprika
2 oz. salt
1 ounce pepper
1 Tbsp. onion powder
1 Tbsp. garlic powder
1/4 c. parsley leaves
1 tsp. sage
1 tsp. rosemary
1 tsp. thyme

Pork tenderloin steaks,  sliced 1/2-in. thick
Sliced onions

Mix all spices in a zip-type bag. Oil both sides of meat. Lightly coat both sides of oiled meat with seasonings. Put a layer of sliced onions in bottom of bag, and then put a layer of seasoned meat. Add another layer of sliced onion on top of meat. Repeat until meat is gone or bag is full. Squeeze all excess air out of bag and seal. Put bag in refrigerator for three to five days. Cook on the grill or broil in the oven.