PORK AND SAUERKRAUT
Tender pork loin roasted in a delicious spiced sauerkraut and apple mixture. Pork and Sauerkraut is traditionally served on New Year's Day.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Preheat your oven to 350°. Pat the pork roast with a paper towel to remove excess moisture and then season the top fat side of the pork roast generously with salt and pepper, then sprinkle on the garlic powder and the sage.
- In a large Dutch oven over medium-high heat, heat the oil.
- Add the pork roast to the Dutch oven and sear on all sides until browned on all sides. Remove the roast and place to the side on a plate and turn off the stove burner.
- Add the butter and let melt in the still hot Dutch oven. Add the onion and apples, then stir in sauerkraut, brown sugar, apple juice and caraway seeds. Place the seared pork roast on top.
- Place the lid on the Dutch oven then transfer to oven.
- Roast for 1 1/2 - 2 hours or until a meat thermometer reads 140°F when inserted into the middle of the roast.
- Remove from the oven and transfer the roast to a platter. Tent with aluminum foil and let rest for 10 minutes, the temperature should rise to 145°F.
- Serve with the sauerkraut mixture surrounding the meat on the platter with a serving fork and spoon.
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