Scandinavian Roast Pork Loin with Sauerkraut

Kristy Morrill

Scandinavian Roast Pork Loin with Sauerkraut
Serves
6-8

Just like my Grandmother Ingeborg made...it is succulent, sweet and sour and salty and melts in your mouth.


Ingredients

  • 3-4 pound pork roast boneless (or bone-in)
  • 2 cup jar of sauerkraut
  • 12 ounce german beer
  • 1 chopped apple with skin on
  • 1 onion chopped
  • 1 tablespoon fennel
  • 1 tablespoon black pepper
  • 1 tablespoon chopped garlic
  • 1 tablespoon caraway seeds

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Directions

  • Step 1

    mix all except pork roast into roasting pan

  • Step 2

    place pork roast on top and push down an inch into kraut mix

  • Step 3

    salt and pepper top of roast

  • Step 4

    bake uncovered 1 1/2 hour or to doneness desired

  • Step 5

    Remove roast and cool 5-10 minutes then slice and place atop a plate of the kraut mixture. Good served with a spicy mustard on the side and some horse radish on the side too

  • Step 6

    Leftover sauerkraut is very good heated next day with an egg fried or poached on top :)

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