Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, roast pork with apple sauerkraut. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Pork loin is stuffed with sauerkraut and apples, rolled up, and cooked with onions to make a wonderful Sunday pork roast for your family. Pork and sauerkraut is a classic combo and I wanted to combine them in a roast. The added apples give the stuffing a fruity flavor which my whole family enjoyed.
Roast Pork with Apple Sauerkraut is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Roast Pork with Apple Sauerkraut is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have roast pork with apple sauerkraut using 15 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Roast Pork with Apple Sauerkraut:
- Make ready 1 lb pork loin
- Get 1 apple
- Take 1 sweet onion
- Take to taste Caraway seeds
- Take Sage
- Take 1 tbsp Granulated garlic
- Get 1/2 tbsp Paprika
- Make ready 1 tbsp Sea salt
- Get 1 tbsp Black pepper
- Get Costco's Organic no-salt seasoning
- Prepare 1 tbsp Apple cider vinegar
- Prepare 1-2 cups Apple juice
- Prepare Organic yellow mustard
- Make ready Your favorite saurkraut
- Take Homemade or favorite apple sauce
Rub pork with sage, salt and pepper. Place fillet in a baking dish and cover with half of the sauerkraut. When time is up, use the quick release method to release pressure and quickly add sauerkraut and apples to the cooker. Sprinkle the pork roast with salt and pepper on all sides, then brown it on all sides in the hot skillet.
Instructions 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 and apples are a winning combination in a tasty side dish that goes well with pork steaks, ham, sausage, poultry, and other roast meats. This sauerkraut and apple recipe makes a tasty side dish for pork, sausage or any other meat or poultry. It can be cooked on the stovetop, in a slow. So apples pair beautifully with pork and onions but, I add an apple to help curb the bitterness of the sauerkraut. You won't see them but the light sweetness it adds to the dish really If you want the Best Ever Pork Roast with Sauerkraut or what we call New Year's Eve Pork and Sauerkraut, make this.
So that is going to wrap it up for this special food roast pork with apple sauerkraut recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
