- 4 pound pork loin roast, boneless & room temperature (20-30 minutes after removal from refrigerator)
- 2 pounds sauerkraut
- 1 tablespoon caraway seeds
- 1 cup chopped yellow onion
- 1 peeled apple, chopped (optional)
- 1/2 cup light brown sugar, less if you like more sauerkraut tanginess
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 cup water (optional)
- 2 tablespoons olive oil
Step 1: Preheat oven to 325 degrees F with a rack in the middle position. Pat the pork dry and sprinkle the entire roast with salt, pepper, and smoked paprika. Heat a large non-stick pan over medium-high heat and add in the olive oil. When the olive oil starts to simmer, carefully place the pork roast in. Sear on all sides until golden brown, 5-8 minutes per side.
Step 2: In a lidded 6-quart Dutch Oven, place the sauerkraut all over the bottom. Sprinkle over the caraway seeds, onions, apples, and brown sugar. Place the seared pork roast on top, nestling it in the sauerkraut. If you’ve drained the sauerkraut, add in the water. If you did not drain your sauerkraut you will not need to add water. You want at least a cup of liquid in the pot.
Step 3: Cover tightly with a lid and bake for about 2 hours or until a meat thermometer inserted into the center of the roast reads between 145-150 degrees F. While it is cooking, check the pot to ensure that it’s not drying out. If needed, add more water. Remove from oven once thermometer reads between 145-150 degrees F. Carefully remove the roast from the pan and place on a cutting board, covering loosely with foil.
Step 4: Important: Allow to cool for 15-20 minutes before slicing.
Step 5: Serve sliced pork roast on a bed of sauerkraut, onions & apples.
Enjoy this delicious feast from The Kitchen Whisperer & bring yourself luck for the New Year!