New Year's Day Pork Roast & Kraut with Apples (version#2) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5-pound loin end, bone-in pork roast with the bone cracked
2 lbs (or more) kraut, squeezed dry
2 apples, peeled & diced
4 cloves of garlic, sliced
1 C diced sweet onion
1/4 C firmly packed brown sugar
1 1/2 t salt
1/2 t each, black pepper, white sugar, and Rosemary OR Tyme
2 T each, butter, flour & EVOO
1/2 C dry white wine (or leftover champagne)
1 1/2 C chicken stock
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Directions: |
Directions:make incisions every 2-3" and place slices of garlic (if the bone has been cracked you can put the garlic in those slivers instead);
in a small bowl, combine salt, pepper & white sugar & rub all over roast;
cover roast with plastic wrap and let stand at room temperature for 1 hour;
preheat oven to 375;
dredge roast in flour or sprinkle flour on it;
in a large skillet heat butter & oil & brown roast on all sides..about 10 minutes;
transfer roast to the large roaster or Dutch oven;
add onions & apples to skillet and saute for 5 minutes;
transfer onions & apples to large bowl & mix with kraut and brown sugar;
pour off excess oil in the skillet but do not wipe dry;
deglaze skillet with wine and add to kraut mix;
cover bottom of roaster with kraut mix & add chicken stock
cover roaster, reduce heat to 325 and bake 4-5 hours until for tender..about 3-4 hours, or 180º internal temperature;
peak inside at 2 hours and add more chicken stock if it is dry in the roaster. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:35 minutes |
Personal
Notes: |
Personal
Notes: Could use a plastic cooking bag in the roaster. I used an 8-quart Dutch oven. Great reason to buy a cast iron pot. I prefer Staub. Want something lighter in weight? Try Email Henry Flame series. And, the kraut in a bag by Silver Floss is vastly superior to any canned kraut I have purchased. If you want it sweeter, rinse the kraut before squeezing it dry.
Happy New Year!
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