Monday, May 23, 2011

Sauerkraut and Apple Pork Roast

 Sauerkraut and Apple Pork Roast

Tonight I decided to try something different, I bought some sauerkraut a while ago with the intentions of making this but never got around to it until today.  I was a little hesitant as I am not a sauerkraut lover and neither are the kids, but took the plunge and decided it was time to venture out and try something different.  And it was awesome, it ended up being a favorite!  So... that said here is the recipe (keep in mind this can easily be scaled down for smaller serving sizes):

3 Pork Sirloin Roast (each were about 2 pounds)
2 (32 ounce) jars of Sauerkraut
3 large apples, sliced
1/2 TBSP salt sprinkled directly on the roasts
1/4-1/2 tsp ground black pepper
2 cups of spiced apple Cider Brew (or more if needed to baste during roasting)
Olive oil for browning the roasts

Start by rinsing your meat and then patting dry with paper towels.  Preheat your oven to 325 degrees.  Then heat a small amount of olive oil in a large skillet and brown each of your roasts for 3 minutes on each side over medium-high heat (or until nicely browned).  Since I did 3 roasts, I found it easier to brown one at a time.  Then remove from the skillet and place in a large roasting pan.  Sprinkle the salt and pepper on each of the roasts. Then take your sauerkraut and pour it out into a strainer, rinse with water and allow to drain well.  While the sauerkraut is draining take your apples and core and slice them.  Then sprinkle the sauerkraut over the roasts and fill in the pan around the roasts.  Sprinkle the apple slices over the top of that and then pour your Spiced Apple Cider on over that.  Place in the oven and bake for 2 hours, or less depending on your oven.  I basted my roasts part way through with a bit more Cider, probably about 1/2 cup.  The roasts came out wonderfully tender and moist, and the apples were done perfectly.  Allow the roast to rest for 10-15 minutes, slice and serve.

 Pork Roast browning in the pan.

 Apples and sauerkraut ready to be used.

 My apples sliced and ready to go.

 Sauerkraut rinsed and draining.

 The roasts, sauerkraut and apples in the roasting pan ready to go in the oven.

 The yummy Spiced Apple Brew I used, it has ginger in it and other spices, so it gives great flavor, it won't taste the same if you use something different (it does contain some fructose(NOT high fructose corn syrup!), but that didn't concern me because of what I was using it for, now if you were to drink it straight....that's another story!).

 Pork Roast coming out of the oven.

 The Roast sliced and ready to be served.

My dinner tonight, Oven roasted asparagus, Oven roasted Broccoli, Cheddar/Yellow Cauliflower (which was VERY yummy!) and my Sauerkraut and Apple Pork Roast.

Roasted Asparagus

This is one of our stand byes on a busy night.  Really easy and tasty.
I use a whole Costco package of Asparagus spears, remove the woody ends, place them on a jelly roll pan.  Pour 2 TBSP of olive oil over sprinkle with sea salt and mix it up well so they are all covered in the oil.  Bake at 420 degrees stirring and checking after 10 minutes for desired doneness.

Roasted Broccoli

Same idea as the Asparagus only it uses a bit more oil, I did about 2/3 of a Costco package of Broccoli tonight and used about 5-6 TBSP of Olive oil and sprinkled lightly with sea salt, stirring to coat completely.  Put it in the oven at 420 checking and stirring after 10 minutes, cooking to desired  doneness

Cheddar/Yellow Cauliflower

I just steamed it, by placing it in a Pyrex bowl with a little water and the lid.  Then microwaved, stirring occasionally until done.  


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