Sauerkraut, apples and caraway seed herald the German culinary roots of this hearty roast. Put this in the oven on a Sunday afternoon for a “winter’s coming” Sunday supper. Serve with sliced rye bread and a cucumber salad.
- 5 pounds pork sirloin roast
- 1 tablespoon brown sugar
- 1 tablespoon corn starch
- 3/4 teaspoon caraway seeds (divided)
- 1/4 teaspoon salt
- 2 cups apple juice (divided)
- 1 tablespoon lemon juice
- 32 ounces sauerkraut (drained and rinsed)
- 1 1/2 cups apples (chopped)
- 1/2 cup carrots (coarsely shredded)
- In medium saucepan, combine brown sugar, cornstarch, 1/4 teaspoon of the caraway seed and salt. Stir in 1 1/2 cups apple juice and lemon juice. Cook and stir over medium heat until thickened. Set aside. Place pork in shallow roasting pan. Roast at 350 degrees F. for 1 hour.
- Spoon combined sauerkraut, apples, carrot, 1/2 cup remaining apple juice and 1/2 teaspoon caraway seed around pork roast. Pour apple juice mixture over pork roast and sauerkraut; cover. Roast 30 minutes longer, until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing to serve.