Scandinavian Roast Pork Loin with Sauerkraut

Name: Scandinavian Roast Pork Loin with Sauerkraut
Yield: Serves 6-8
Ingredients: 3-4 pounds pork roast boneless (or bone-in); 2 cups jar of sauerkraut; 12 ounces 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

By Kristy Morrill

March 8, 2015

2 Comments

⎙

◅ ▻

Scandinavian Roast Pork Loin with Sauerkraut — 1 of 2

Edit Recipe Add Photos

Author Notes: Just like my Grandmother Ingeborg made...it is succulent, sweet and sour and salty and melts in your mouth. —Kristy Morrill

Serves: 6-8

3-4 pounds pork roast boneless (or bone-in)
2 cups jar of sauerkraut
12 ounces 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

mix all except pork roast into roasting pan
place pork roast on top and push down an inch into kraut mix
salt and pepper top of roast
bake uncovered 1 1/2 hour or to doneness desired
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
Leftover sauerkraut is very good heated next day with an egg fried or poached on top :)

More Great Recipes:
Pork|Entree|Fall|Winter