Pork Roast W Sauerkraut Excellante Food

PORK AND SAUERKRAUT

Steps:

• Preheat oven to 350 degrees Fahrenheit.Coat roasting pan with non stick spray.
• Place loin in roasting pan. Season pork loin with salt and pepper. Pile sauerkraut on top of pork loin. Place lid on roasting pan.
• Roast for pork for 10 - 15 minutes per pound. Use a meat thermometer to cook pork to an internal temperature of 145 degrees Fahrenheit.

PORK ROAST AND SAUERKRAUT

Steps:

• Heat bacon drippings in a Dutch oven over medium heat. Cook and stir onion in hot drippings until soft and translucent, about 5 minutes. Stir diced apple and caraway seeds with the onion and cook until apple is just tender, about 3 minutes more. Add sauerkraut and stir.
• Stir white wine, chicken stock, and brown sugar together in a bowl; pour over the sauerkraut mixture.
• Put pork roast into the bottom of the crock of your slow cooker. Pour sauerkraut mixture over the pork.
• Cook on Low until the pork easily falls apart when pulled with a fork, 6 to 8 hours; add kielbasa sausage pieces and continue to cook until the sausage is heated through, 15 to 20 minutes more.

PORK ROAST WITH SAUERKRAUT APPLES AND ONIONS

Steps:

• Preheat oven to 400ºF. Season pork generously with salt and pepper. Tie it up with kitchen twine if there are loose pieces that need to be held in. Heat olive oil in a large Dutch oven over medium high heat until hot but not smoking. Brown pork for about 5 minutes per side until most of it has a nice brown crust. Transfer pork to a plate.
• Pour all the fat out of the pot and into a heatproof cup. Add 2 tablespoons of fat back to the pot. Add the onions. Reduce the heat to medium and cook onions for 10-12 minutes, stirring occasionally, until they soften and start to brown. Stir in sauerkraut and half the apple slices. Drizzle with 2 tablespoons cider syrup. Season with a little salt and pepper. Put the pork on top. Scatter the rest of the apple slices around the pork. Drizzle the remaining 2 tablespoons of cider syrup over the pork. Cover and cook in the hot oven for 30 minutes.
• Turn the oven temp down to 325ºF and cook, covered, for 2 hours longer, until it's nice and tender and cooked through.

PORK ROAST W/ SAUERKRAUT AND POTATOES

Steps:

• 1. In a large zip loc plastic bag, combine the flour,mustard, garlic powder, and sugar. Add roast and shake to coat evenly. In a small kettle or a large skillet brown the roast in the oil on all sides.
• 2. While this is browning; In a medium bowl, combine the sauerkraut,onion,apple,corn syrup, thyme,brown sugar and pepper. Mix well. Spoon 1/2 the mixture into your sprayed 5 quart slow cooker.
• 3. Top with potatoes..when roast has browned on all sides place on top of the potatoes.
• 4. Spoon remaining sauerkraut mixture over pork. Cover and cook on high for 1 hour. Reduce to low- cook 5 hours longer until meat is tender.
• 5. Sprinkle with bacon bits and parsley flakes after placing on platter.

EMERIL'S NEVER ENOUGH PORK BEER-BRAISED SAUERKRAUT

Steps:

• Preheat the oven to 325 degrees F.
• Place the sauerkraut in a colander and rinse briefly to remove some of the salt from the brine-don't rinse it too much, or you will lose a lot of the flavor. (Alternatively, if the sauerkraut is not excessively salty, use as is.) Press to release most of the excess liquid and set aside. In a large nonreactive skillet, melt 3 tablespoons of the butter over medium-low heat and add the bacon. Cook until most of the fat is rendered, about 4 minutes. Add the onions and continue to cook until they are soft but not browned, 8 to 10 minutes. Transfer the bacon-onion mixture to a nonreactive roasting pan or large ovenproof Dutch oven. Add the drained sauerkraut and toss to combine. Using a small piece of cheesecloth, make a bouquet garni with the thyme, bay leaves, peppercorns, juniper berries, and garlic and place in the baking dish. Add the ham hocks, chicken stock, and beer and stir to combine. Cover the casserole and bake, undisturbed, until ham hocks are mostly tender, about 1 1/2 hours.
• Meanwhile, melt the remaining tablespoon of butter in a large skillet over high heat and brown the sausages on both sides. Set aside. Brown the pork chops and set aside.
• When the hocks are mostly tender, remove the casserole from the oven. Place the sausages on top of the sauerkraut. If the liquid has reduced to less than 2/3, add a bit more water. Cover the casserole and return it to the oven. Cook for about 30 minutes, or until the sausages are tender and heated through. Add the pork chops and press them into the sauerkraut. Cover and return to the oven and cook until pork chops are heated through and tender, about 30 minutes longer. Remove the casserole from the oven and discard the bouquet garni. Serve immediately, with each person receiving some of each of the sausages, part of a hock, part of a pork chop and some of the sauerkraut. Pass the mustard at the table.

AUTHENTIC SCHWEINEBRATEN GERMAN PORK ROAST BAVARIAN STYLE

Steps:

• wash and pat dry roast.
• mix all dry ingredients together and rub onto roast.
• spread a liberal amount of mustard onto roast.
• heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.
• push vegetables aside and brown roast from all sides in the very very hot roasting pan.
• ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).
• ad broth and transfer everything to the oven.
• roast covered for 1 1/2 hours at 350°F.
• uncover, stir onions and veggies.
• turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.
• once roasting time has finished transfer meat to a plate to rest.
• take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce!
• strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat.
• Slice roast into 1/2 thick slices and pour gravy liberally over everthing.
• Best served with potato dumplings and sauerkraut.

"BEST EVER" PORK & SAUERKRAUT

Steps:

• 1. Ready for this difficult task? Ha. Trim pork of most fat, and season with fresh ground pepper. Place in crockpot.
• 2. Add sauerkraut and beer. Cook on LOW for about 6 hours. Add kielbasa links and cook for another 2/3 hours. I usually cook my pork & kraut overnight, then add the kielbasa in the morning. The pork will fall apart & become part of the kraut, which gives it wonderful flavor. That's it!!!
• 3. You can also roast a separate pork in a pan, if you want more to slice rather than just mixed w/ the kraut. Serve w/ mashed potatoes, corn, applesauce, crusty bread, & some horseradish on the side. YUMMY!!!

CHINESE ROAST PORK

Steps:

• To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag. In a medium bowl combine the soy sauce, sherry, honey, garlic and ginger. Mix well and pour mixture into bag with pork. Press air out of the bag and tie securely. Refrigerate at least 8 hours or overnight, turning bag over occasionally.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a 9x13 inch baking dish. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until the internal temperature has reached 145 degrees F (63 degrees C), brushing several times with marinade.
• Remove roast from oven and let stand 15 minutes. Combine pan drippings with remaining marinade. In a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. Boil marinade mixture for 4 to 5 minutes, or until mixture thickens. Serve with roast.

PORK ROAST W/ SAUERKRAUT EXCELLANTE

Steps:

• Preheat oven to 450 degrees.
• Rub the pork roast with salt and pepper, and put it in a large roasting pan and put in the oven, turning it to brown on all sides(approx. 20-30 minutes).
• Remove the roast and lower the oven temperature to 250 degrees.
• Scatter the sauerkraut all around the roast.
• In a bowl, mix together the apples, onion, sugar, mustard and caraway seeds.
• Sprinkle this mixture over the sauerkraut and drizzle the white wine over all.
• Cover and roast at 250 degees for about 4 hours or until the pork is well done yet very tender, do not let the pork dry out (if there was not too much fat on the roast you may want to moisten it with additional wine).
• Let the roast stand outside the oven for 10 minutes before serving.

PORK AND SAUERKRAUT

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place pork roast in a large roasting pan. Season with salt and black pepper. Mix sauerkraut, water, onion, and apple together in a large bowl. Pour sauerkraut mixture over roast.
• Bake roast in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 300 degrees F (150 degrees C). Continue to cook roast until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), adding water if sauerkraut mixture looks dry, about 2 hours more.
• Remove roast from oven and allow to rest in a warm area before slicing, about 10 minutes.

CROCKPOT PORK ROAST

Steps:

• Grease a 6 qt. slow cooker with cooking spray.
• Place onions in bottom of cooker.
• Rub pork with seasoning blend and salt.
• Place on top of onions. Pour broth over roast.
• Cover and cook on high for 6-7 hours or low for 9-10 or until meat pulls apart easily with a fork.
• Remove from crockpot and shred meat. Remove any large pieces of fat.
• Save some of the juice to spoon over pork when serving.