Scandinavian Roast Pork Loin with Sauerkraut
Kristy Morrill
- 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 :)