Are you looking for a delicious and comforting dinner that's surprisingly easy to make? Look no further! This pork loin and sauerkraut recipe is a fantastic option for a weeknight meal or a special occasion. It's a classic combination of savory pork and tangy sauerkraut, resulting in a dish that's both satisfying and healthy. This easy recipe is perfect for busy weeknights, and you'll be surprised at how quickly it comes together. Let’s get cooking!
Ingredients:
- 1 (3-4 pound) boneless pork loin roast
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (26 ounce) jar sauerkraut, drained
- 1 (12 ounce) can apple juice
- 1/2 cup chicken broth
- 2 tablespoons brown sugar
- 1 teaspoon caraway seeds
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions:
Step 1: Prepare the Pork Loin
Preheat your oven to 350°F (175°C). Pat the pork loin dry with paper towels. Season generously with salt and pepper.
Step 2: Sauté the Aromatics
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Combine Ingredients
Add the drained sauerkraut, apple juice, chicken broth, brown sugar, caraway seeds, and thyme to the skillet. Stir well to combine.
Step 4: Braise the Pork
Place the seasoned pork loin on top of the sauerkraut mixture. Bring the liquid to a simmer on the stovetop, then transfer the skillet to the preheated oven.
Step 5: Bake to Perfection
Bake for 1 hour and 15 minutes, or until the pork loin reaches an internal temperature of 145°F (63°C). Use a meat thermometer to ensure it's cooked through.
Step 6: Rest and Serve
Remove the pork loin from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Serve the sliced pork loin over the sauerkraut mixture. Garnish with fresh parsley, if desired.
Tips for the Best Pork Loin and Sauerkraut:
- Don't overcrowd the pan: Ensure your skillet or Dutch oven is large enough to accommodate the pork loin and sauerkraut mixture without overcrowding.
- Use a meat thermometer: This is the best way to ensure your pork loin is cooked to a safe internal temperature.
- Adjust seasonings to your taste: Feel free to adjust the amount of brown sugar, caraway seeds, or thyme to your liking. A dash of red pepper flakes could add a nice kick!
- Leftovers are great!: This dish is even more flavorful the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations:
- Add apples: Diced apples add a lovely sweetness and texture to this dish. Add about 1 cup of diced apples along with the onion.
- Use different types of sauerkraut: Experiment with different brands or types of sauerkraut, such as fermented sauerkraut for a more intense flavor.
- Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a spicier version.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: 30-35g Fat: 15-20g Carbohydrates: 15-20g
This recipe provides a healthy and delicious meal, perfect for busy weeknights or special occasions. Enjoy this easy and flavorful pork loin and sauerkraut recipe! It's sure to become a family favorite!