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We hope you got insight from reading it, now let’s go back to roast pork with apple sauerkraut recipe. To make roast pork with apple sauerkraut you only need 15 ingredients and 6 steps. Here is how you do it.
The ingredients needed to prepare Roast Pork with Apple Sauerkraut:
- Get 1 lb pork loin
- Prepare 1 apple
- Get 1 sweet onion
- Use to taste Caraway seeds
- You need Sage
- Provide 1 tbsp Granulated garlic
- Prepare 1/2 tbsp Paprika
- Take 1 tbsp Sea salt
- Prepare 1 tbsp Black pepper
- You need Costco's Organic no-salt seasoning
- Provide 1 tbsp Apple cider vinegar
- Get 1-2 cups Apple juice
- Prepare Organic yellow mustard
- Prepare Your favorite saurkraut
- Get Homemade or favorite apple sauce
Steps to make Roast Pork with Apple Sauerkraut:
- Coat the pork with a thin layer of mustard. Dust all sides with a 2:1 ratio of No-Salt seasoning and sage. Coat with another thin layer of mustard. Mix the salt, pepper, garlic and paprika together and dust all sides of the pork.
- Allow to rest on the counter and light the grill. Charcoal or wood fire is best but a gas grill is fine too. You're looking to sear the outside, build a light bark but mostly bring that flavor only being cooked on an open flame brings. Also preheat oven to 350°
- Heat a dutch oven on medium high with 2 tbsp oil. Chop the apple and onion, throw into the dutch oven along with the caraway seeds to soften. Keep an eye on the pork, turn to get all sides seared.
- When the pork is seared on all sides - still raw in the middle transfer to the dutch oven. Add the vinegar and enough apple juice to come up 1/25 to 1/3 of the way on the pork. Cover and bake for about an hour to hour and a half. You're looking for the pork to shred easily.
- While the pork is cooking mix equal parts of the saurkraut and applesauce in a bowl. Let sit at room temp until ready to serve.
- Once the pork is tender shred in the dutch oven mix with the juices, apple and onions. Serve and don't forget to spoon the applekraut on the side or over top.
Sauerkraut, apples and caraway seed herald the German culinary roots of this hearty roast. Put this in the oven on a Sunday afternoon for a "winter's coming" Pour apple juice mixture over pork roast and sauerkraut; cover. Rub pork with sage, salt and pepper. Place fillet in a baking dish and cover with half of the sauerkraut. Place the apple and onion, cut side down, on top.
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