Sauerkraut, apples and caraway seed herald the German culinary roots of this hearty roast. Put this in the oven on a Sunday afternoon for a 'winter’s coming' Sunday supper. Serve with sliced rye bread and a cucumber salad.

Apple-Glazed Pork Roast with Sauerkraut

4 to 5 pound pork sirloin roast
1 tablespoon brown sugar
1 tablespoon cornstarch
3/4 teaspoon caraway seed - divided use
1/4 teaspoon salt
2 cups apple juice - divided use
1 tablespoon lemon juice
2 (16-ounce) packages refrigerated sauerkraut, drained and rinsed
1 1/2 cups chopped apple
1/2 cup coarsely shredded carrots

1. In medium saucepan, combine brown sugar, cornstarch, 1/4 teaspoon of the caraway seed and salt. Stir in 1 1/2 cups apple juice and lemon juice. Cook and stir over medium heat until thickened. Set aside.
2. Place pork in shallow roasting pan. Roast at 350°F (175°C) for 1 hour.
3. Spoon combined sauerkraut, apples, carrot, 1/2 cup remaining apple juice and 1/2 teaspoon caraway seed around pork roast. Pour apple juice mixture over pork roast and sauerkraut; cover. Roast 30 minutes longer, until meat thermometer reads 155°F to 160°F (65°C to 70°C).
4. Let roast stand 5 to 10 minutes; slice to serve.

Makes 8 servings.

Nutrition Facts: Calories 192 calories Protein 21 grams Fat 7 grams Sodium 410 milligrams Cholesterol 63 milligrams

Recipe provided courtesy of Pork: The Other White Meat.