How do you ring in the New Year? Do you eat Pork with Sauerkraut? This recipe is delicious and easy to make. Enjoy!
- 4 pound Circle B Ranch boneless pork loin roast – boneless and at room temperature (this is important!) – this could take about 20-30 minutes from being in the fridge.
- 2 pounds sauerkraut (I do not rinse mine)
- 1 Tbsp. caraway seeds *note – you can omit this if you hate caraway seeds but for me it makes the dish
- 1 cup sweet onion, chopped
- 1 peeled apple, Granny Smith
- 1 Tbsp. Brown Sugar
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp paprika
- 1 cup water * optional
- 2 Tbsp. olive oil
- Preheat oven to 325F, rack in the middle. Pat the pork dry and sprinkle the entire roast with salt, pepper and smoke paprika. Heat a large non-stick pan over medium0high heat and add in the olive oil. When the olive oil starts to simmer carefully place the pork roast in. Sear on all sides until golden brown – 5-8 minutes per side. Sauté onion and then apples in the same pan.
- In a lidden 6 qt Dutch Oven, 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 you’ve drained yours sauerkraut, add the water. If you did not, you do not 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 between 145F-150F. While it is cooking, check the pot to ensure that it is not drying out. If needed, add more water. I have never had to but I always add at least a cup of liquid. Remove from the oven once the thermometer reads 145F-150F. 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.