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Roast Pork with Apple Sauerkraut
Roast Pork with Apple Sauerkraut

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We hope you got insight from reading it, now let’s go back to roast pork with apple sauerkraut recipe. You can have roast pork with apple sauerkraut using 15 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Roast Pork with Apple Sauerkraut:
  1. Get 1 lb pork loin
  2. Use 1 apple
  3. Use 1 sweet onion
  4. Use to taste Caraway seeds
  5. Use Sage
  6. Use 1 tbsp Granulated garlic
  7. Use 1/2 tbsp Paprika
  8. Take 1 tbsp Sea salt
  9. Take 1 tbsp Black pepper
  10. Use Costco's Organic no-salt seasoning
  11. You need 1 tbsp Apple cider vinegar
  12. Prepare 1-2 cups Apple juice
  13. Use Organic yellow mustard
  14. Take Your favorite saurkraut
  15. Prepare Homemade or favorite apple sauce
Steps to make Roast Pork with Apple Sauerkraut:
  1. 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.
  2. 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°
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Choose boneless loin chops for this recipe; that is the cut that is most tender. Trim off any excess fat from the chops. If they have too much fat, they will change the cooking time and the finished dish will be too greasy. Spoon remaining apple juice mixture over pork roast and sauerkraut; cover. Salt and freshly ground pepper, to taste.

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