Roasted Pork and Sauerkraut
Pork and sauerkraut with apples and onions get braised in the oven with beer. The juices that get left in the pot make a savory yet slightly sweet gravy. This is a family favorite.
Servings: 8 servings
Ingredients
- 2 tablespoons olive oil
- 3 to 4- pound pork loin roast
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 large onion chopped or sliced
- 2 apples chopped or sliced
- 2 garlic cloves minced
- 1 tablespoon chopped fresh sage
- 2 teaspoons caraway seeds
- 2 cups sauerkraut from 25-ounce jar
- 2 to 4 tablespoons brown sugar
- 1 cup beer or apple cider
For the gravy
- 2 tablespoons butter softened
- 2 tablespoons flour
Instructions
- Preheat the oven to 350°F.
- Season the pork loin with salt and pepper. Place some oil in a large Dutch oven or ovenproof pot. Heat it on the stove-top over medium-high heat. Add the pork roast and sear it on all sides until it is golden brown. Remove the roast from the pot and set it aside.
- Add the onion and apple to the pot. Cook until softened then add the garlic, sage, caraway, sauerkraut, brown sugar, and beer (or apple cider).
- Return the pork roast to the pot. Place the lid on the Dutch oven and transfer it to the preheated oven. Bake for 1-1/2 to 2-1/2 hours (30-35 min./pd.) or until a meat thermometer reaches 145°F (see notes).
Make the gravy:
- When the pork is finished cooking, remove the roast from the pot and strain the juices into a saucepan. If you don’t have 2 cups of liquid then add enough liquid to make 2 cups (you can use chicken broth, beer, apple cider, wine, or water).
- Mash the butter and flour together in a small dish until it is a thick paste.
- Heat the juices over medium-high heat and whisk in the flour paste. Stir while simmering until thick.
Notes
The food safety guidelines recommend cooking pork to an internal temperature of 145°F with a 3 minute rest period. I remove the pork at about 140° and allow the carry-over temperature to continue to cook the pork roast which always exceeds 145°F. it is a little rogue from the guidelines but it delivers a much more tender and juicy pork roast.
Nutrition
Serving: 1 | Calories: 589kcal | Carbohydrates: 22g | Protein: 61g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Cholesterol: 189mg | Sodium: 709mg | Fiber: 3g | Sugar: 15g
