Apple-Glazed Pork Roast with Sauerkraut

Name: Apple-Glazed Pork Roast with Sauerkraut
Total time: 6900 s
Yield: 8 servings
Ingredients: 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

Pork

10Ingredients

440Calories

115Minutes

Description

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.

Ingredients

servings:

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)

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Directions

1In 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.
2Spoon 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.

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