Ingredients with Measurements:
- 1 (3-4 lb) boneless pork loin roast
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tbsp olive oil
- 1 large onion, sliced
- 2 cups sauerkraut, drained and rinsed
- 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 oven to 375°F.
2. In a small bowl, mix together salt, black pepper, garlic powder, and dried thyme.
3. Rub the spice mixture all over the pork loin roast.
4. Heat olive oil in a roasting pan over medium-high heat.
5. Add the pork loin roast to the pan and sear on all sides until browned, about 5 minutes per side.
6. Remove the pork loin roast from the pan and set aside.
7. Add sliced onions to the pan and sauté until softened, about 5 minutes.
8. Add sauerkraut, chicken broth, brown sugar, and Dijon mustard to the pan and stir to combine.
9. Place the pork loin roast on top of the sauerkraut mixture in the roasting pan.
10. Roast in the preheated oven for 1 1/2 to 2 hours, or until the internal temperature of the pork reaches 145°F.
11. Remove the pork loin roast from the oven and let it rest for 10 minutes before slicing.
Time:
Preparation time: 15 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 14g
Saturated Fat: 4g
Cholesterol: 110mg
Sodium: 1100mg
Carbohydrates: 12g
Fiber: 2g
Sugar: 8g
Protein: 43g
Substitutions for ingredients:
- Pork loin roast can be substituted with pork tenderloin or bone-in pork chops.
- Chicken broth can be substituted with beef broth or vegetable broth.
- 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 sweet and savory twist.
- Use beer instead of chicken broth for a more robust flavor.
- Add caraway seeds to the sauerkraut mixture for a traditional German flavor.
Tips and Tricks:
- Make sure to rinse the sauerkraut before using it to remove excess salt.
- Use a meat thermometer to ensure the pork is cooked to the correct temperature.
- Let the pork rest before slicing to allow the juices to redistribute and keep the meat moist.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or oven until heated through.
Presentation Ideas:
Serve the sliced pork on a platter with the sauerkraut mixture on the side.
Garnishes:
Garnish with fresh parsley or chives.
Pairings:
Serve with mashed potatoes or roasted root vegetables.
Suggested Side Dishes:
- German potato salad
- Braised red cabbage
- Spaetzle
Troubleshooting Advice:
- If the pork is not cooked to the correct temperature, return it to the oven and continue cooking until it reaches 145°F.
- If the sauerkraut mixture is too dry, add more chicken broth.
Food Safety Advice:
- Always wash your hands and surfaces before and after handling raw meat.
- Use a meat thermometer to ensure the pork is cooked to the correct temperature.
- Store leftovers promptly in the refrigerator.
Food History:
Roasted pork with sauerkraut is a traditional German dish that has been enjoyed for centuries.
Flavor Profiles:
Savory, tangy, and slightly sweet.
Serving Suggestions:
Serve with a cold German beer or a glass of Riesling.
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Region: German