Vern’s Roasted Pork Loin Over Sauerkraut with Apples & Potatoes

Vern’s Roasted Pork Loin Over Sauerkraut is a classic dish that combines tender, juicy pork loin with the tangy flavor of sauerkraut. This traditional recipe is not only delicious but also carries a rich cultural significance. Often enjoyed on New Year’s Day, it is believed to bring good luck and prosperity. This article will guide you through the ingredients, step-by-step instructions, tips, and variations to create this delightful meal at home.

Ingredients

To make Vern’s Roasted Pork Loin Over Sauerkraut, you will need the following ingredients:

• 1 (3-4 lb) pork loin roast
• 2 cups sauerkraut, drained
• 1 large onion, thinly sliced
• 2 apples, cored and sliced
• 3 large potatoes, peeled and cubed
• 3 large carrots, peeled and chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup apple cider
• 2 tablespoons olive oil
• 1 tablespoon caraway seeds
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried thyme

Instructions

Preparing the Pork Loin:

1. Preheat your oven to 350°F (175°C).
2. In a small bowl, mix together the salt, pepper, paprika, and thyme.
3. Rub the seasoning mixture all over the pork loin, ensuring it is evenly coated.
4. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
5. Sear the pork loin on all sides until it is browned, about 3-4 minutes per side.

Assembling the Dish:

1. Remove the pork loin from the skillet and set it aside.
2. In the same skillet, add the sliced onion, apples, potatoes, carrots, and minced garlic. Cook for about 5 minutes, stirring occasionally.
3. Add the sauerkraut, caraway seeds, chicken broth, and apple cider to the skillet. Stir to combine.
4. Place the pork loin back into the skillet on top of the sauerkraut mixture.

Roasting:

1. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
2. Roast for 1.5 to 2 hours, or until the pork loin reaches an internal temperature of 145°F (63°C).
3. Remove the lid or foil during the last 20 minutes of cooking to allow the pork to brown.
4. Once done, let the pork loin rest for 10 minutes before slicing.

Tips and Variations

Tips:

• For extra flavor, maarinate the pork loin in the seasoning mixture for a few hours or overnight.
• Use a meat thermometer to ensure the pork is cooked to the perfect temperature.
• Let the pork loin rest before slicing to retain its juices.

Variations:

• Pork Tenderloin with Sauerkraut and Potatoes in Oven: Use pork tenderloin instead of pork loin for a leaner cut. Adjust the cooking time to about 25-30 minutes.
• Amish Pork and Sauerkraut: Add 1 tablespoon of brown sugar to the sauerkraut mixture for a touch of sweetness.
• Pork Sauerkraut Apples Potatoes: Add more apples and potatoes for a heartier meal.
• Pork and Sauerkraut Stovetop: Cook the entire dish on the stovetop by simmering the ingredients over low heat for about 1.5 hours.
• Pork Loin and Sauerkraut in Air Fryer: Cook the pork loin in an air fryer at 375°F (190°C) for 25-30 minutes, adding the sauerkraut mixture in the last 10 minutes.
• German-Style Pork Roast with Sauerkraut: Incorporate traditional German spices such as juniper berries and bay leaves.
• Pork Shoulder and Sauerkraut Slow Cooker: Use pork shoulder and cook in a slow cooker on low for 8 hours.

Nutritional Information

Per serving (based on 8 servings):

• Calories: 350
• Protein: 30g
• Carbohydrates: 25g
• Fat: 15g
• Fiber: 5g
• Sodium: 700mg

Conclusion

Vern’s Roasted Pork Loin Over Sauerkraut is a comforting and flavorful dish that brings a touch of tradition to your table. Whether you’re enjoying it on New Year’s Day or any other occasion, this recipe is sure to be a hit with family and friends. Try this recipe, and don’t forget to share your experience in the comments below. For more delicious recipes, explore other dishes on easycrispyrecipes.com.