Pork Loin Roast with Sauerkraut Recipe
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
5 servings
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Calories
252 kcal
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Course
Main Course
Pork Loin Roast with Sauerkraut Recipe
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German pork loin roast with sauerkraut and spices. This is the ultimate Sunday lunch comfort meal.
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Ingredients
For the Pork Loin Roast:
- 1.2 Pounds pork loin boneless
- 4-5 Cloves garlic clove fresh
- ½ Teaspoon black pepper
- 1 Teaspoon Clove Ground
- ½ Teaspoon salt
- 1 Large onion red, or yellow or white sliced
- 2 Tablespoon lard or pork grease or butter
- 2 Pieces bay leaves medium size
- 2 Teaspoon caraway seeds or cumin or celery seeds
- 5 Pieces juniper berries optional if you can't get it
- 1¾ Cup broth or bouillon cube dissolved in water
- 1 Cup water
For the Sauerkraut:
- 1 Tablespoon lard
- 1 Medium onion red or yellow or white sliced
- 1 Pound Sauerkraut *see notes
- 1 Teaspoon Caraway Seeds Whole if you don't have that, skip it
- 1 Large bay leaf
- 4 Pieces juniper berries if you don't have that, skip it
- 6 Pieces Black Peppercorns Whole
- salt optional, to taste
- 1½ Cup beer *see Notes
For the Slurry:
- ⅓ Cup water lukewarm
- 1 Tablespoon all-purpose flour
Instructions
Pork Roast
- Preheat oven to 460 Fahrenheit (ca. 240 degree Celsius).
- Score a grid into the fat cap. The meat will roast better that way and the fat will fuse to the meat and turn crispy.
- Cut a few holes all over into the meat and stuff each hole with a garlic clove half. A full garlic clove can be used if the garlic cloves are small.
- Place the raw pork loin into the Dutch oven. Sprinkle some black pepper, ground clove and salt over the fat cap and massage it in. Repeat the process and season the rest of the meat all over with the remaining seasoning.
- Spread sliced onion around the meat in the Dutch oven. Drop the lard into that too, with the caraway seeds, bay leaf and juniper berries.
- Take the Dutch oven to the stove top and sear the pork loin over a medium high heat setting. Cook the meat on all sides golden brown. The onion will get a bit soft too. This can take about 5 minutes.
- Place the pork loin with the fat cap up. Pour broth over the meat and into the Dutch oven to the onion.
- Cover the Dutch oven and place into the oven. Roast covered at 460 Fahrenheit (ca. 240 degree Celsius) for 10 minutes.
- Take out the Dutch oven and pour a cup of water over the roast. Cover again and take back to the oven, but this time at 400 Fahrenheit (ca. 200 degree Celsius) for about 10 – 15 minutes.
Sauerkraut
- If you use homemade fermented Sauerkraut, rinse it first. This is necessary because it's super salty. You don't need to do this with store-bought package Sauerkraut!
- Place lard into a pan and heat it up to melt. Stir in sliced onions. Sauté onions soft.
- Stir in the Sauerkraut with the seasoning. Add the caraway seeds, bay leaves, juniper berries, and whole peppercorns. Season with salt to taste. Mix it all in.
- Pour and mix beer into the Sauerkraut.
- Cook Sauerkraut for about 10 – 15 minutes over a medium low-heat setting, so that the Sauerkraut gains on flavor.
Combine Pork Roast and Sauerkraut
- Prepare a slurry by mixing the flour into water.
- Take the roast out and pour the slurry into the sauce of the pork roast.
- Stir and mix Sauerkraut into the Dutch oven sauce so that the meat is surrounded by Sauerkraut.
- Place the Dutch oven uncovered into the oven to roast for 5 minutes at 400 Fahrenheit (ca. 200 degree Celsius).
- At this point, check the interior temperature of your pork loin roast. The roast is done between 145 and 160 Fahrenheit (63 and 71 degrees Celsius) with the latter being medium and the first medium rare. If the temperature has been reached, your roast is done. If it's not done yet, take it back into the oven for another 5 minutes uncovered. Take it out when the pork roast is done (keep on checking with the thermometer).
- Once your pork roast is cooked, leave to rest for 3 minutes. Take out the whole spices and discard them.
- Take the meat out and cut into serving slices. Place the meat back into the Sauerkraut to serve up hot.
Equipments used:
Notes
- For the Pork Loin Roast
- For the Sauerkraut
- Use a Meat thermometer to get the temperature and roasting part right!
- Your pork loin should come with a fat cap. This is important because the fat cap helps in keeping the meat tender and juicy.
- The caraway in the recipe can be substituted with cumin or celery seeds. You can't substitute juniper berries, so if you don't have them, skip adding.
- Lard can be substituted with pork grease (as in bacon drippings) or with butter.
- If you can't get caraway seeds, substituted with cumin or celery seeds. If you can't get juniper berries, skip adding them. Although, they do add a lot of flavor to the Sauerkraut.
- Use homemade Sauerkraut fermented in an earthen-ware crock pot OR unseasoned store-bought Sauerkraut. When we don't have enough homemade Sauerkraut, we also use commercially available Sauerkraut. It's allowed. :)
- You can use your favorite beer in this recipe. That can be craft, wheat, malt, barley, dark beer. If you want to substitute beer, you can do that with wine, but that's the version from Alsace in France. To make it alcohol-free, use water, but your Sauerkraut will lack some flavors.
Nutrition Information
Show Details
Calories
252kcal
(13%)
Carbohydrates
17g
(6%)
Protein
29g
(58%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.002g
Cholesterol
69mg
(23%)
Sodium
922mg
(38%)
Potassium
799mg
(23%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
502IU
(10%)
Vitamin C
22mg
(24%)
Calcium
98mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 29g | 58% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 69mg | 23% |
| Sodium | 922mg | 38% |
| Potassium | 799mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 502IU | 10% |
| Vitamin C | 22mg | 24% |
| Calcium | 98mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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