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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
- 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.
- Place pork in shallow
roasting pan. Roast at 350°F (175°C) for 1 hour.
- 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).
- 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.
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