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Pork Roast and Sauerkraut
Recipe By :Chuck Dennis
Categories : Beef/Pork
1 quart Sauerkraut
1/2 head Cabbage
1 can Diced Tomatoes -- (28 ounce)
1 large onion -- peeled and diced.
2 cans Miller Light Beer
1 tablespoon caraway seeds
4 pounds Rolled Boneless Pork Roast
2 cups Chicken or Vegetable Broth (may substitute
water)
3 Tablespoons butter
salt and pepper -- to taste
Preheat the oven to 350 degrees.
You will need a 7 to 8 quart
pan with lid that can go from stove top to the oven.
Clean and Dice the onion and
cut the Cabbage into thin strips.
Melt the butter in the 7 quart pan over medium heat. Add onions
can cabbage and saute until onions are just tender. Remove from
heat and add Sauerkraut, tomatoes, beer, stock and Carraway Seeds.
Mix well. I use my hands.
Return the pan to the stove and
bring mixture to strong simmer for
15 minutes, stirring often.
Remove from heat and make a hole
or well in the center of the
Sauerkraut mixture to hold the Pork Roast. About half of the
roast should be visible above the Kraut.
Cover the pan and place in oven
for 90 minutes. At the end of 90
minutes, remove lid, raise oven temp to 450 degrees and cook
until internal meat temp is 165 degrees.
To serve, remove roast from kraut
mixture and let it rest on
cutting board for 5-7 minutes. Dip Kraut mixture into a serving
bowl. Slice the roast into 1/4 to 1/2 inch slices. Serve with
a horseradish/cream sauce.
Note: the Kraut tomatoes and
onions will soften the vinegar
flavor of the kraut. Reheats well in the Microwave.
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597 Calories (kcal);
38g Total Fat; (52% calories from fat); 14g Protein; 64g Carbohydrate;
93mg Cholesterol; 6620mg Sodium |
NOTES : Counts for Beer and Broth
not included - adjust accordingly
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