German Roast Pork and Sauerkraut
Other than maybe 10 minutes of prep work, this slow-cooking roast is exceptionally simple to make and simply wonderful to eat. Serve it with mashed potatoes or potato pancakes and maybe something green like green beans or roasted brussel sprouts.
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Servings: 6
Equipment
- Large pot or Dutch oven with cover
- Instant read thermometer
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 537kcal | Carbohydrates: 33g | Protein: 70g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 191mg | Sodium: 1197mg | Potassium: 1515mg | Fiber: 6g | Sugar: 26g | Vitamin A: 144IU | Vitamin C: 26mg | Calcium: 94mg | Iron: 4mg