Did you ever hear someone say they were making something for dinner that you have never tried? This is a popular dinner that I have seen and heard about before but never made or tried. So I came up with this version and it was excellent. This dinner was very flavorful. Enjoy!
Ingredients
- 4 pound pork roast, boneless
- 2 pounds sauerkraut, not drained
- 1 Tablespoon caraway seed
- 1 cup onion, chopped
- 1 apple, peeled and chopped
- 1/2 cup light brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon granulated garlic
- 2 Tablespoons olive oil
- 1/2 cup water
Directions
Preheat oven to 325 degrees.
Pat the pork dry and sprinkle the entire roast with salt, pepper, granulated garlic and smoked paprika
Heat a large non-stick pan over medium-high heat and add in the olive oil.
Sear the pork roast on all sides until golden brown about 5-8 minutes per side.
In a lidded heavy pot place the sauerkraut all over the bottom. Sprinkle over the caraway seeds, onions, apples and brown sugar.
Place the seared pork roast on top nestling it in the sauerkraut.
If your sauerkraut I a little dry, add the water. If not you don’t need the water. You want at least a cup of liquid in the pot.
Cover tightly with a lid and bake for about 2 hours or until a meat thermometer reads 150F. While it’s cooking check the pot to ensure that it’s not drying out. If needed, add more water
Remove from the oven once the thermometer reads 150 degrees.
Carefully remove the roast from the pan and place on a cutting board covering loosely with foil.
Allow to cool for about 15 minutes before slicing.
Recipe Source; Steven Valenti Recipe
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