Pork Loin and Sauerkraut

 

Today I am sharing a delicious roasted Pork Loin and Sauerkraut recipe with you as an alternative option to serve for your holiday dinner, be it Christmas or New Years.  Food has gotten so expensive these days, especially the cost of red meat and don't get me started on the cost of a fresh turkey.

We are actually having a large roast chicken for our Christmas dinner this year.  And we are all looking forward to it.

Some people enjoy a Prime Rib Roast for their holiday dinner, but the cost of Prime Rib where I live has gotten prohibitive, as has the cost of Tenderloin, which is another delicious alternative.

 

Pork Loin provides for a delicious and more affordable alternative.  Today's pork is lean and delicious.  I have infused this roast with garlic, by poking slivers of it into the roast, giving it a lovely flavor throughout.  No other seasoning is needed bar some salt and pepper.

The roast itself is roasted on top of a bed of lush sauerkraut which has been flavored beautifully with caramelized onions, apples, and caraway seed. 

The leftovers make delicious sandwiches, the pork sliced thin and piled onto slices of rye bread with mustard and some of the kraut.  A match made in heaven!

 

WHAT YOU NEED TO MAKE PORK LOIN AND SAUERKRAUT

Just a few simple ingredients. If you use the best of each that you can afford, then you really cannot go wrong!

• 2–3-pound boneless pork loin roast
• 2 cloves of garlic, peeled and cut into slivers
• salt and pepper to taste
• 2 tablespoons butter
• 32 ounces (907g) sauerkraut, drained, rinsed and drained again
• 1 tsp caraway seeds
• 1 large onion, sliced
• 1 apple cored and chopped
• ½ cup brown sugar
• 1/2 cup (120ml) chicken stock

 

I happened to use a bone in pork loin roast on this particular day. You can use bone in or boneless. Just know that this recipe is not suitable for cooking pork tenderloin.

I used organic local garlic.  I don't like Chinese garlic. You can tell the difference. Local garlic will still have the root end attached. Chinese garlic will have all of the roots dug out.

I like to use bagged sauerkraut or the stuff that comes in the plastic milk style of carton. I don't recommend canned kraut. You can use jarred if you wish and that is all you can get.

If caraway is not your thing, by all means leave it out. I enjoy the flavor myself.

I used a sweet eating apple.  I think, personally, any apple will do.  Granny Smiths are particularly good. You can peel it if you wish.

HOW TO MAKE PORK LOIN WITH SAUERKRAUT

This is relatively simple to make. This delicious recipe is ideal for Sunday dinners or any holiday family gathering, offering a nostalgic and comforting meal that everyone will enjoy. 

Preheat the oven to 350*F/180*C/ gas mark 4.

Have ready a roasting dish large enough to hold the meat and the sauerkraut.

Prepare your sauerkraut and place it into the bottom of your roasting dish. Sprinkle with the brown sugar, caraway seed and apple. Pour the chicken stock over top.

 

Melt the butter in a skillet. Add the onions. Sauté them until they have softened and begun to caramelize. Sprinkle them over top of the sauerkraut in the dish.

Poke holes into the roast with a sharp knife. Insert slivers of garlic into the roast and then generously season it all over with salt and pepper. Place on top of the sauerkraut in the dish. Cover tightly with foil.

 

Roast in the preheated oven for about 2 hours, uncovering during the last 30 minutes of cooking so that the pork browns. (The pork should register 145*F/63*C internal temperature.)

Leave to rest for 10 minutes before thickly slicing to serve. Serve with the sauerkraut, and your favorite sides

 

This was not a holiday meal for me and so I kept things very simple and served the pork, sliced thickly with some of the kraut, a baked potato and some steamed carrots on the side.  I also made some gravy (see recipe below) to drizzle over the meat.  There are no real pan drippings for this due to the pork cooking in the kraut.

The pork in this dish always comes out tender and juicy, perfectly browned and the flavors of the kraut are fabulous.  Just the right combination of sweet and tangy.  The two together are an incredibly delicious combination!

 

Here are some delicious suggestions for dishes that you can serve on the side of this lovely roast for a delicious holiday dinner!

PERFECT GRAVY FROM SCRATCH -  How to make a delicious pot of gravy even if you don't have any pan drippings to use.  Simple to make. Foolproof and delicious!

PERFECT CREAMY MASHED POTATOES - Is there anything more glorious on the holiday table than a nice big bowl of creamy mashed potatoes?  Probably not a lot in any case! Mashed potatoes go beautifully with pork and sauerkraut.

HONEY MUSTARD ROASTED PARSNIPS AND CARROTS - Parboiled carrots and parsnips, coated in butter, honey and grainy mustard and then roasted in the oven to caramelized perfection. These are perfect next to just about anything and turn some very humble vegetables into something really special!

Yield: 6 to 8 people

Author: Marie Rayner

Pork Loin and Sauerkraut

Prep time: 20 MinCook time: 2 HourInactive time: 10 MinTotal time: 2 H & 30 M

Whether you choose to enjoy this roast as a celebratory dinner or as a Sunday roast, one thing is certain, you are sure to enjoy it. Simple to make and delicious. Tender and juicy.

Ingredients

• 2–3-pound boneless pork loin roast
• 2 cloves of garlic, peeled and cut into slivers
• salt and pepper to taste
• 2 tablespoons butter
• 32 ounces (907g) sauerkraut, drained, rinsed and drained again
• 1 tsp caraway seeds
• 1 large onion, sliced
• 1 apple cored and chopped
• ½ cup brown sugar
• 1/2 cup (120ml) chicken stock

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4.
2. Have ready a roasting dish large enough to hold the meat and the sauerkraut.
3. Prepare your sauerkraut and place it into the bottom of your roasting dish. Sprinkle with the brown sugar, caraway seed and apple. Pour the chicken stock over top.
4. Melt the butter in a skillet. Add the onions. Sauté them until they have softened and begun to caramelize. Sprinkle them over top of the sauerkraut in the dish.
5. Poke holes into the roast with a sharp knife. Insert slivers of garlic into the roast and then generously season it all over with salt and pepper. Place on top of the sauerkraut in the dish. Cover tightly with foil.
6. Roast in the preheated oven for about 2 hours, uncovering during the last 30 minutes of cooking so that the pork browns. (The pork should register 145*F/63*C internal temperature.)
7. Leave to rest for 10 minutes before slicing to serve. Serve with the sauerkraut, and your favorite sides.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.

Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated!  Thank you so much!  It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!