Pork Roast and Sauerkraut (Mom's Traditional Recipe)
Makes 6
Ingredients
- 1 3-4 lb (1) Pork loin
- Salt and pepper (to taste)
- drizzle Olive oil
- 1 (1) Apple (optional)
- 1 (1) Onion (optional)
- 2 Pounds (907 ⅕ g) Sauerkraut
- ½ Cup (124 g) apple juice (or chicken stock)
Instructions
- Set oven to 350.
- Pat the meat dry and season with salt and fresh cracked pepper.1 3-4 lb Pork loin, Salt and pepper
- Heat a dutch oven pan to high on the stove top. Add a drizzle of olive oil.drizzle Olive oil
- Place the meat, fat side up, into the pan and sear for at least 4 minutes to get good caramelization on the surface.
- Flip the meat to sear on all sides.
- Remove the pork to a clean plate and saute the onion and the apple in the pan until they start to take on color.1 Apple, 1 Onion
- Use some of the liquid from the sauerkraut to deglaze the pan, scraping up the pork bits.½ Cup apple juice
- Replace the pork back into the pan, adding the rest of the sauerkraut to the pan.2 Pounds Sauerkraut
- Cover and place in the oven for 2 hours or until the internal temperature is at least 145.
- Remove from the oven and place the pork and krout on a serving platter. Allow the meat to rest for 15 minutes before cutting to allow the juices to redistribute throughout the meat.
Notes
A good rule of thumb is to cook the pork for 25 minutes per pound. Adjust accordingly and be sure to check for doneness with a meat thermometer.
Use silver floss sauerkraut, found in the meat section of the grocery store.
Bone in pork loin is another option for the boneless pork loin.
If not using apples and onions in this recipe, still sear the pork and deglaze the pan with sauerkraut juice.
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