Post by wilderness on Aug 2, 2023 12:45:51 GMT -5
Roast Pork and Sauerkraut-cooktocook
Serves: 8
I made this for dinner tonight. Very delicious; brought back lots of good memories. I did make this a bit different from the actual recipe and have notes that I will post at the very end.------Lori
Ingredients:
4-pound boneless pork loin roast--room temperature--about 30 minutes from the refrigerator (my roast was much smaller, about 2-1/2 pounds)
2 pounds sauerkraut (I rinse but you do not have to)
1 Tbsp. caraway seeds (can omit, but I think it makes the dish)
1 cup chopped onion
1peeled sweet apple (I used a gala apple, and I did not peel)
1/2 cup brown sugar (can use more or less, depends how tangy of a kraut you like)
1 tsp. salt
1 tsp. black pepper (I used 1/2 tsp.)
1/2 tsp. smoked paprika (I used 1 tsp. regular Hungarian paprika)
1 cup water, optional
2 Tbsp. olive oil
Directions:
1--Preheat oven to 325*, rack in middle.
2--Pat the pork dry and sprinkle the entire roast with salt, pepper, and paprika. Heat a large non-stick pan over medium-high heat and add the oilve oil. When the olive oil starts to simmer, carefully place the pork in and sear on all sides until golden brown, approx. 5-8 minutes per side.
3--In a lidded 6-quart Dutch Oven or small roaster, place the sauerkraut all the bottom. Sprinkle over the caraway seeds, onions, apple, and brown sugar. Place the seared pork on top, pushing it into the sauerkraut. If you drained your sauerkraut, add the water. If you did not, there is no need to add water, but you do want about 1 cup of liquid in the pot.
4--Cover tightly with a lid and bake for about 2 hours or until a meat thermometer reads between 145F-150-F. Carefully remove the roast from the pan and place it on a cutting board covering it lightly with foil.
5--Allow to cool for about 15 minutes before slicing.
Crock Pot Instructions: If you want to make this in the crock pot, pan sear the meat following the directions in the recipe and in the bottom of the crock pot add the kraut and other ingredients-place pork on top. Remember to add water if you drained the kraut. Cover and cook on low 8-9 hours OR if you want your sauerkraut to retain more "bite" cook the pork for 6 hours without the kraut (make sure to add liquid though) and then add the kraut the last few hours.
Apples: I add the apple to curb the bitterness of the kraut; if you want you can omit.
Brown Sugar: Adding sugar is completely optional depending on how bitter/sour you like your kraut. Start with a 1/4 cup if desired.
Prevent It from Drying Out: Make sure your pot has a tight seal. If it does not, add foil to cover the pot and then the lid. If you do not have a lid, make sure your foil is fitted snugly.
My Notes: I used a smaller pork roast than called for in the recipe and I cut it into 3/4-inch chunks. I placed the cut meat into a bowl where I sprinkled it with the salt, pepper, and paprika. I did not sear the pork. I mixed it with the sauerkraut, placed it into my Dutch oven and cooked it low and slow--200* for approx. 4 hours. Stirred it once an hour. When done, the meat was so tender, it just melted in our mouth.
I also had more than the 2lbs. of kraut--a total of 57 ounces. I wanted to have plenty leftover to use later to enjoy on hotdogs and alongside sausage.
Serves: 8
I made this for dinner tonight. Very delicious; brought back lots of good memories. I did make this a bit different from the actual recipe and have notes that I will post at the very end.------Lori
Ingredients:
4-pound boneless pork loin roast--room temperature--about 30 minutes from the refrigerator (my roast was much smaller, about 2-1/2 pounds)
2 pounds sauerkraut (I rinse but you do not have to)
1 Tbsp. caraway seeds (can omit, but I think it makes the dish)
1 cup chopped onion
1peeled sweet apple (I used a gala apple, and I did not peel)
1/2 cup brown sugar (can use more or less, depends how tangy of a kraut you like)
1 tsp. salt
1 tsp. black pepper (I used 1/2 tsp.)
1/2 tsp. smoked paprika (I used 1 tsp. regular Hungarian paprika)
1 cup water, optional
2 Tbsp. olive oil
Directions:
1--Preheat oven to 325*, rack in middle.
2--Pat the pork dry and sprinkle the entire roast with salt, pepper, and paprika. Heat a large non-stick pan over medium-high heat and add the oilve oil. When the olive oil starts to simmer, carefully place the pork in and sear on all sides until golden brown, approx. 5-8 minutes per side.
3--In a lidded 6-quart Dutch Oven or small roaster, place the sauerkraut all the bottom. Sprinkle over the caraway seeds, onions, apple, and brown sugar. Place the seared pork on top, pushing it into the sauerkraut. If you drained your sauerkraut, add the water. If you did not, there is no need to add water, but you do want about 1 cup of liquid in the pot.
4--Cover tightly with a lid and bake for about 2 hours or until a meat thermometer reads between 145F-150-F. Carefully remove the roast from the pan and place it on a cutting board covering it lightly with foil.
5--Allow to cool for about 15 minutes before slicing.
Crock Pot Instructions: If you want to make this in the crock pot, pan sear the meat following the directions in the recipe and in the bottom of the crock pot add the kraut and other ingredients-place pork on top. Remember to add water if you drained the kraut. Cover and cook on low 8-9 hours OR if you want your sauerkraut to retain more "bite" cook the pork for 6 hours without the kraut (make sure to add liquid though) and then add the kraut the last few hours.
Apples: I add the apple to curb the bitterness of the kraut; if you want you can omit.
Brown Sugar: Adding sugar is completely optional depending on how bitter/sour you like your kraut. Start with a 1/4 cup if desired.
Prevent It from Drying Out: Make sure your pot has a tight seal. If it does not, add foil to cover the pot and then the lid. If you do not have a lid, make sure your foil is fitted snugly.
My Notes: I used a smaller pork roast than called for in the recipe and I cut it into 3/4-inch chunks. I placed the cut meat into a bowl where I sprinkled it with the salt, pepper, and paprika. I did not sear the pork. I mixed it with the sauerkraut, placed it into my Dutch oven and cooked it low and slow--200* for approx. 4 hours. Stirred it once an hour. When done, the meat was so tender, it just melted in our mouth.
I also had more than the 2lbs. of kraut--a total of 57 ounces. I wanted to have plenty leftover to use later to enjoy on hotdogs and alongside sausage.
