Ingredients with Measurements:
- 2 lbs pork loin roast
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp paprika
- 1 tbsp caraway seeds
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 lb sauerkraut, drained
- 4 cups chicken broth
- 2 lbs potatoes, peeled and cubed
- 1/2 cup sour cream
- 1/4 cup chopped parsley
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Season the pork loin roast with salt, black pepper, paprika, and caraway seeds.
3. Heat the vegetable oil in a Dutch oven over medium-high heat. Add the pork loin roast and sear on all sides until browned, about 5 minutes per side.
4. Remove the pork loin roast from the Dutch oven and set aside.
5. Add the chopped onion and minced garlic to the Dutch oven and sauté until softened, about 5 minutes.
6. Add the sauerkraut and chicken broth to the Dutch oven and stir to combine.
7. Return the pork loin roast to the Dutch oven and spoon some of the sauerkraut mixture over the top.
8. Cover the Dutch oven with a lid and transfer to the preheated oven.
9. Bake for 1 hour, then add the cubed potatoes to the Dutch oven and stir to combine.
10. Cover the Dutch oven again and bake for an additional 30 minutes, or until the pork loin roast is cooked through and the potatoes are tender.
11. Remove the Dutch oven from the oven and transfer the pork loin roast to a cutting board. Let rest for 10 minutes before slicing.
12. Stir the sour cream and chopped parsley into the sauerkraut and potatoes in the Dutch oven.
13. Serve the sliced pork loin roast with the sauerkraut and potatoes on the side.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 480
Fat: 22g
Carbohydrates: 39g
Protein: 32g
Sodium: 2000mg
Substitutions for ingredients:
- Pork loin roast can be substituted with beef or lamb roast.
- Chicken broth can be substituted with vegetable broth.
- Sour cream can be substituted with Greek yogurt.
Variations:
- Add sliced apples or pears to the sauerkraut mixture for a sweeter flavor.
- Use red potatoes instead of white potatoes for a pop of color.
- Add sliced mushrooms to the sauerkraut mixture for an earthy flavor.
Tips and tricks:
- Make sure to sear the pork loin roast before baking to lock in the juices.
- Use a meat thermometer to ensure the pork loin roast is cooked to an internal temperature of 145°F.
- For a crispier texture, broil the sauerkraut and potatoes for a few minutes before serving.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftovers in the microwave or in a covered dish in the oven at 350°F until heated through.
Presentation ideas:
Serve the sliced pork loin roast on a platter with the sauerkraut and potatoes on the side. Garnish with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
This dish pairs well with a crisp green salad and a glass of Riesling.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Bread rolls
Troubleshooting advice:
- If the sauerkraut mixture is too dry, add more chicken broth or water.
- If the pork loin roast is not cooked through, return to the oven for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the pork loin roast to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mecklenburger Rippenbraten is a traditional German dish from the Mecklenburg region. It is typically made with pork loin roast and served with sauerkraut and potatoes.
Flavor profiles:
This dish is savory and slightly tangy from the sauerkraut. The pork loin roast is seasoned with paprika and caraway seeds, giving it a slightly smoky flavor.
Serving suggestions:
Serve this dish for a hearty dinner with family and friends.
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Region: German