Ingredients with Measurements:
- 2 lbs pork loin
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil
- 1 onion, sliced
- 2 cups sauerkraut, drained
- 1 cup chicken broth
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, mix together the salt, black pepper, paprika, garlic powder, and onion powder.
3. Rub the spice mixture all over the pork loin.
4. Heat the olive oil in a roasting pan over medium-high heat.
5. Sear the pork loin on all sides until browned, about 5 minutes per side.
6. Add the sliced onion to the roasting pan and cook until softened, about 5 minutes.
7. Add the sauerkraut, chicken broth, brown sugar, and Dijon mustard to the roasting pan and stir to combine.
8. Place the roasting pan in the oven and roast for 45-50 minutes, or until the internal temperature of the pork loin reaches 145°F.
9. Remove the pork loin from the roasting pan and let it rest for 10 minutes before slicing.
10. Serve the sliced pork loin with the sauerkraut mixture.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 16g
Protein: 38g
Sodium: 1350mg
Substitutions for ingredients:
- Pork loin can be substituted with pork tenderloin or boneless pork chops.
- Chicken broth can be substituted with vegetable broth or water.
- Brown sugar can be substituted with honey or maple syrup.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
Variations:
- Add sliced apples or pears to the sauerkraut mixture for a sweeter flavor.
- Use red cabbage instead of sauerkraut for a different flavor and color.
- Add sliced potatoes to the roasting pan for a one-pan meal.
Tips and tricks:
- Make sure to pat the pork loin dry with paper towels before seasoning it to ensure a crispy crust.
- Let the pork loin rest before slicing to allow the juices to redistribute and prevent dryness.
- Use a meat thermometer to ensure the pork loin is cooked to the correct temperature.
- If the sauerkraut mixture is too sour, add a pinch of sugar to balance the flavors.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork loin and sauerkraut mixture in the microwave or in a covered dish in the oven at 350°F until heated through.
Presentation ideas:
Serve the sliced pork loin on a platter with the sauerkraut mixture on the side.
Garnishes:
Garnish with chopped fresh parsley or thyme.
Pairings:
Pair with roasted potatoes or mashed potatoes for a classic pairing.
Suggested side dishes:
- Steamed green beans
- Roasted carrots
- Braised red cabbage
Troubleshooting advice:
- If the pork loin is not browned enough, increase the heat and cook for an additional 1-2 minutes per side.
- If the sauerkraut mixture is too dry, add more chicken broth or water.
Food safety advice:
- Make sure to cook the pork loin to the correct temperature to prevent foodborne illness.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Roasted pork loin with sauerkraut is a traditional German dish that has been enjoyed for centuries.
Flavor profiles:
The pork loin is seasoned with a blend of spices that give it a savory and slightly smoky flavor, while the sauerkraut adds a tangy and slightly sour flavor.
Serving suggestions:
Serve with a glass of Riesling or a German-style beer.
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Region: German