Description
Pork and sauerkraut is the traditional New Year’s Day meal here in Pennsylvania Dutch Land. This is my rendition of that holiday meal. I usually serve it with mashed potatoes and applesauce.
Ingredients
- 3 (32 ounce) packages sauerkraut, drained
- 2 Granny Smith apples, sliced
- ½ large onion, coarsely chopped
- 1 tablespoon caraway seeds
- 1 cup apple cider, divided
- ¼ cup brown sugar
- 1 tablespoon Thai seasoning
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 (5 pound) boneless pork loin roast
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Mix sauerkraut
- apples
- onion
- and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.
- Stir Thai seasoning
- salt
- garlic powder
- and black pepper together in a small bowl; rub onto the top and bottom of the roast.
- Make an indentation in the center of the sauerkraut mixture and place the seasoned roast in the indentation. Pour the remaining apple cider around the roast.
- Bake in the preheated oven for 1 hour; baste roast with juices. Continue baking roast
- basting every 30 minutes
- until cooked through
- 2 1/2 to 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Prep Time: 15 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 45 mins
Servings: 8