This wonderful roast pork dish is cooked with sauerkraut sweetened by sugar and apples. The recipe allegedly comes from Dusseldorf, Germany. It is eaten throughout the country and this traditional German dish is associated with Bavaria and Octoberfest. The slow cooking method and the addition of sauerkraut help tenderize the meat while the apples and sugar sweeten everything and soften the sauerkrauts’ tartness. This dish makes for a fantastic centerpiece to a Sunday family dinner or celebration.
German Roast Pork and Sauerkraut
- Large pot or Dutch oven with cover
- Instant read thermometer
- 4 lb Pork loin, boneless
- 2 lb Good sauerkraut, not canned
- 2 tbsp Olive oil
- 1 cup Chopped onion
- 1 tbsp Caraway seeds
- 1 large Sweet apple, peeled, cored, and chopped
- ½ cup Brown sugar
- 1 tsp Each salt and pepper
- ½ tsp Smoked paprika
- 1 tsp Garlic powder
- ½ cup Water
- Remove roast from refrigerator at least 30 minutes before using. Preheat oven to 325°F (165°C).Heat oil in pot over medium-high heat until simmering. Sear meat on all sides to brown. Remove to a plate. Turn off heat and spread sauerkraut with liquids across bottom, mixing in browned bits on the bottom. Mix in caraway seeds, onion, apple, and brown sugar. Place pork on top and if you drained the sauerkraut, add 1 cup water. Cover pot and place in oven for 2 hours. Check meat temperature with an instant read thermometer. Meat is done when it reaches between 145° to 150°F. Remove from oven and transfer to a cutting board and loosely cover with foil for 15 minutes.Place sauerkraut in the middle of a large serving platter. Cut pork into ¾-inch slices and fanout around sauerkraut. Serve.