German Style Roast Pork with Caramelized Sauerkraut

Recipe Rating:
 9 Ratings
Serves: 6
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

3 Tbsp butter
3 Tbsp olive oil
1 large onion, sliced
1 Tbsp minced garlic
2 can(s) sauerkraut (14 oz)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp ground thyme
1/4 c brown sugar
3 to 4 lb pork roast (with our without bones)
find more delicious recipes at www.porkbeinspired.com
flour, salt, pepper, ground thyme garlic powder
3 Tbsp olive oil
1/3 c chicken stock

The Cook

Helene Mulvihill Recipe
x4
Well Seasoned
Magnolia, TX (pop. 1,393)
WeBakeinTX
Member Since Jan 2011
Helene's notes for this recipe:
Something my mom made and I have been making for 25 years. Its My recipe now, with all of my tweaks. yumm!
Make it Your Way...

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Directions

1
in sautee pan, heat butter and olive oil until butter is melted.
2
add onions and cook for 3 minutes, add garlic, then sauerkraut. lower temp to low simmer.
3
add salt, pepper, garlic powder, thyme and brown sugar, stir well then let it cook for about half hour to 40 minutes at a very low temp. stir about every 5 to 7 minutes
4
at the very end of caramelizing the sauerkraut mixture turn the heat up to medium and let this sit for a few minutes to brown. scrape into covered dish or dutch oven.
5
Next, rub the roast with salt, pepper, ground thyme and garlic powder, dust with flour. Fry in remaining 3 T olive oil on each side until browned. Put on top of kraut.
6
pour chicken stock into pan to deglaze pan, bring to a boil. pour over roast, cover and set in 325 degree oven for one hour. Remove lid then continue to bake until internal temp is over 170 degrees. Usually takes about 2 hours, but might be less or more depending on size of roast and if you've got bones.

About this Recipe

Comments

1-5 of 47 comments

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user Thea Pappalardo Sassy01 - Oct 30, 2011
This sure made my mouth water. It's a keeper!
user Colleen Sowa colleenlucky7 - Oct 30, 2011
I'm with you Thea!!! I need a Sham Wow for all my drooling! xo
user Amanda Smith arathbun - Oct 30, 2011
Saved! Can't wait to try this.
user Helene Mulvihill WeBakeinTX - Oct 30, 2011
yay! Glad you gals are interested in this recipe! Let me know how it comes out with the carmelizing the onions and sauerkraut if you give it a try. Its such a different, mellow taste, I love it!
user Sea Sun Seasun - Oct 31, 2011
I just may try this. I make this in the crockpot usually, but I add onions and kraut on bottom and I cook it and cook it...until it has that carmelized flavor. I like my kraut that way. I also add brown sugar. :-) Thanks for the recipe!

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