Sauerkraut + Pork
Source of Recipe
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Recipe Link: http://www.shaboomskitchen.com/archives/pork/roastnkraut.html
Sauerkraut + Pork
1 5-6 pound Pork Rib Roast, small lean end
Salt, Pepper and Garlic Powder
2 packages fresh Sauerkraut (32 oz.each) -- rinsed and drained
1 cup finely chopped Onion
1 teaspoon Caraway seed
1 teaspoon Celery Seed
1/2 teaspoon Salt
1/4 teaspoon Coarse-ground black pepper
1/3 cup packed Light Brown Sugar
1 cup Dry White wine
Fresh Parsley Sprigs (optional)
Preheat oven to 425 degrees F.
Rub roast all over with salt, pepper and garlic powder;
place fatty-side up on rack in roasting pan. Roast at
least 20 minutes or until beginning to brown and sizzle.
Meanwhile, in a large bowl, combine remaining ingredients;
mix well.
Remove roast from oven; lower oven temperature to
300 degrees F. Lift roast out to a platter; remove the
rack from pan. Using a bulb baster, remove all but 2
tablespoons fat from bottom of pan; replace roast in bottom
of pan. Spoon sauerkraut mixture around roast; mix with pan
drippings. Roast 30-35 minutes per pound, basting frequently
with pan juices (add more wine if mixture becomes too dry).
Let stand 15 minutes before carving.
To serve:
Place roast on a serving platter and arrange sauerkraut around
the roast. Drizzle with pan juices; garnish with parsley if
desired.
Serve with mashed potatoes and warm rye bread.
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her comments:
In the Georgetown House where I lived in Washington, D.C. for
many years, several of us would gather frequently for somebody
else to cook for us. When it was my turn, I often prepared this
dish because absolutely everyone loved sauerkraut! There usually
was nothing left!! Now I continue the tradition with my husband,
friends and neighbors---and again there are no leftovers!
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