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Sauerkraut and Apple Stuffed Pork Roast
Sauerkraut and Apple Stuffed Pork Roast
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Prep Time:
25 minutes
Cook Time:
114 minutes
Total Time:
164 minutes
Succulent pork loin stuffed with tangy sauerkraut and sweet apples, baked with caramelized onions for a delightful Sunday roast.
Ingredients:
  • 2 cups sauerkraut
  • 2 tablespoons butter, divided
  • 2 small apples - peeled, cored, and chopped
  • 1 tablespoon white sugar
  • 0.5 cup dry white wine
  • 1 bay leaf
  • salt and freshly ground black pepper to taste
  • 2 pounds boneless rolled pork loin roast
  • kitchen twine
  • 1 tablespoon vegetable oil
  • 2 onions, chopped
  • 0.5 cup water
Instructions:
  • Place sauerkraut in a sieve, rinse thoroughly under cold running water, and drain well.
  • In a small pot over medium heat, melt 1 tablespoon butter. Cook apples until lightly softened, about 3 minutes. Add sugar and cook until apple pieces caramelize, about 3 to 5 minutes. Stir in sauerkraut, wine, and bay leaf. Cover and simmer for 10 minutes until flavors meld. Let it cool for 15 minutes. Remove bay leaf and season with salt and pepper.
  • Lay out the pork roast, dry it with paper towels, and generously season both sides with salt and pepper. Spread the cooled apple-sauerkraut mixture in the center of the roast, then carefully roll it up and secure with kitchen twine.
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • In a skillet over medium-high heat, sizzle the pork roast in hot oil until beautifully browned on all sides, about 2 to 3 minutes per side. Transfer the pork to a covered casserole dish.
  • In the same skillet, melt the remaining butter over medium heat. Sauté the onions until soft and translucent for about 8 minutes. Add the water, then pour the mixture around the pork roast in the skillet and cover with a lid.
  • Roast the pork in a hot oven until a meat thermometer registers 145°F (63°C) when inserted in the middle, basting occasionally with its own juices, for 1 1/2 to 2 hours.
  • Take out the pork roast from the casserole dish, remove the kitchen twine, and tightly cover with 2 layers of aluminum foil. Let it rest in a cozy spot for 10 minutes.
  • Transfer all the flavorful juices from the casserole dish into a small pot. Use an immersion blender to create a smooth puree. Season with salt and pepper to taste and serve alongside the roast.

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