Good Luck Pork and Sauerkraut Recipe

INGREDIENTS

• ▢2 pound pork loin roast
  
• ▢1 pound sauerkraut Fresh not canned. Do not rinse
  
• ▢1 tablespoon caraway sees Optional
  
• ▢1 cup onion Finely chopped
  
• ▢1 apple Large size, peeled and cored, cut into cubes
  
• ▢1/4 cup brown sugar Add more if your sauerkraut is very tart
  
• ▢1 teaspoon salt
  
• ▢1 teaspoon pepper Fresh cracked pepper
  
• ▢1 teaspoon smoked paprika
  
• ▢1 cup water Only if needed to keep the dish moist while it cooks
  
• ▢2 tablespoons olive oil
  

INSTRUCTIONS

 

• Preheat oven to 325 degrees.
  
• Pat your boneless pork loin with paper towels to dry it. Sprinkle the roast with salt, pepper, and paprika, rubbing it all over the roast.
  
• Heat a large skillet with olive oil over medium heat. Once the oil is heated, place your pork loin in the pan. Sautee, turn it to brown the outside of your pork loin evenly. This should take about 5 minutes to do it properly.
  
• In a 4-quart Dutch oven, place the sauerkraut along with the sauerkraut juice on the bottom, spreading it evenly out. Sprinkle in the caraway seeds if your sauerkraut did not have them in it already. Add onions, apple pieces. Sprinkle this all with brown sugar. Place the seared pork roast on top. If your sauerkraut was not very juicy, add enough water to equal a cup of liquid to the roaster.
  
• Place the lid on your dutch oven and put it into your 325 degrees preheated oven. Bake for 2 hours or until a meat thermometer reads 150 degrees internal temperature of your roast.
  
• Be sure and check your pot every 30 minutes to ensure it is not drying out. If the liquid is gone and enough to have about a cup in the bottom of the dutch oven.
  
• After your roast is done cooking, remove the roasting pan from the oven. Carefully place the roast on a large tray and cover with foil. Allow resting for 15 minutes. This will slice the pieces evenly when you cut them. However, if you want your roast shredded, skip the resting time and pull it apart with two forks.