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|Pork Loin, Apples, and Sauerkraut|
"Pork and sauerkraut is the traditional New Year's Day meal here in Pennsylvania Dutch Land. This is my rendition of that holiday meal. I usually serve it with mashed potatoes and applesauce."
- 3 (32 ounce) packages sauerkraut, drained
- 2 Granny Smith apples, sliced
- 1/2 large onion, coarsely chopped
- 1 tablespoon caraway seeds
- 1 cup apple cider, divided
- 1/4 cup brown sugar
- 1 tablespoon Thai seasoning
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 (5 pound) boneless pork loin roast
|Prep : 15M||Cook : 8M||Ready in : 2H45M|
- Preheat oven to 325 degrees F (165 degrees C).
- Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.
- Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl; rub onto the top and bottom of the roast.
- Make an indentation in the center of the sauerkraut mixture and place the seasoned roast in the indentation. Pour the remaining apple cider around the roast.
- Bake in the preheated oven for 1 hour; baste roast with juices. Continue baking roast, basting every 30 minutes, until cooked through, 2 1/2 to 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Rule of thumb roasting time for this cut of pork is 15 minutes per pound.
- Moroccan seasoning is a very good substitution for the Thai seasoning.
- Add more cider if kraut becomes too dry.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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