My mom periodically made a pork roast growing up. It was an easy one-pot meal served simply with sauerkraut and potatoes. I love a good recipe you can throw together in the morning, shove in the oven, and have dinner all ready to go! But I thought I might put a little apple-ly spin on my mom's classic recipe.
Apples and pork always pair so beautifully! The roast is studded with thick slices of sweet apple and cloves of garlic. Shredded apples are mixed into the briny sauerkraut. And the whole mess of pork, kraut and potatoes are simmered in apple cider. To drive home that apple point, I like to serve the roast with a bit of apple sauce on the side.
German Apple Pork Roast
Ingredients
· 2-3lb pork roast
· 1 large Gala apple
· 6 garlic cloves
· Kosher salt
· 2 tbsp olive oil
· 1 onion, diced fine
· 1 tbsp sweet paprika
· 2 15oz cans sauerkraut, drained and rinsed
· 1 large Granny Smith apple, shredded
· 2 tsp dried dill
· ½ tsp black pepper
· 2 bay leaves
· 2 cups apple cider
· 3-4 gold potatoes, peeled and quartered
· Apple sauce for serving
Preheat oven to 300F.
To prepare the pork roast… using a very sharp knife, cut 4 to 6 incisions down the length of the top of the roast. Cut the Gala apple in half and remove the stem and core. Cut the halves into ½in slices. Nestle a slice of apple into each of the incisions in the pork roast. If needed, use your knife to make a deeper cut to house the apples.
Using a sharp pairing knife, cut small incisions around the sides of the pork roast. Cut the garlic cloves in half and nestle each piece into the incisions in the pork.
Season all sides of the pork roast liberally with kosher salt.
Heat the olive oil in the bottom of a large dutch oven over medium high heat. Brown the bottom and sides of the pork roast in the oil – about 2-3 minutes per side. Remove the roast from the pot and set aside.
Reduced the heat of the pot to medium low. Add the onion. Sautee until translucent. Add the paprika and fry for 2-3 minutes. Add the sauerkraut, shredded apple, dill, black pepper, and bay leaves. Stir to combine.
Return the roast to the pot with the sauerkraut. Add the apple cider to the pot. The liquid in the pot should come up about half way around the roast. If not, add a bit more cider or water. Nestle the potatoes around the roast in the kraut. Cover and bake in the oven for 4 to 6 hours until the roast is fork tender.
Once the pork is cooked, carefully remove it from the pot onto a cutting board. Slice the roast as thick or thin as desired. Serve the roast alongside apple sauce, kraut and potatoes.
Serves 4-6
GF Friendly
Gluten Free Friendly!
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