Helene Mulvihill Recipe

German Style Roast Pork with Caramelized Sauerkraut

By Helene Mulvihill WeBakeinTX


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

Helene's Story

Something my mom made and I have been making for 25 years. Its My recipe now, with all of my tweaks. yumm!

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)
flour, salt, pepper, ground thyme garlic powder
3 Tbsp
olive oil
1/3 c
chicken stock

Directions Step-By-Step

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

Course/Dish: Pork, Roasts
Main Ingredient: Pork
Regional Style: German
Hashtag: #roast


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47 Comments

user
Helene Mulvihill WeBakeinTX
Jan 13, 2014
Thanks Terry! I'm so happy you liked it!
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Terry Heese Terry_Heese
Dec 30, 2013
Helene, I just wanted to tell you how much we loved this recipe. I made it last night, using a 3lb boneless pork roast and 2-16oz bags of drained sauerkraut, and it was DELICIOUS! I also put several small potatoes and carrots in before baking. My half German husband had his plate cleaned and headed for more. This recipe is easy and definitely a keeper. Thank you so much for sharing this recipe!
user
Terry Heese Terry_Heese
Dec 30, 2013
I tried this recipe and say it's Family Tested & Approved!
user
Helene Mulvihill WeBakeinTX
Apr 30, 2013
Good question Linda! I have tried it rinsed and drained and it's a little bland so I still drain it but I don't rinse it anymore. The act of carmelizing changes the flavor of the kraut. It becomes very mellow and savory with only a mild tang. When I treied it rinsed it lost all if the tang.
user
Lisa Arndt-Gumpl Lisa_Arndt
Apr 29, 2013
Did you drain and rinse the kraut?