Pork and Sauerkraut is a traditional dish eaten on New Year’s to bring good luck for the year ahead.
- 3 lb. pork loin
- 2 granny smith apples, peeled and sliced in 1/4 inch slices
- 1 small onion, sliced
- 16 oz. sauerkraut, not drained or rinsed
- 1 tsp. caraway seeds (optional)
- 3/4 tsp. garlic powder, divided
- 1/8 + 1/4 teaspoons black pepper, divided
- 1/2 tsp. salt
- 2 Tbsp. packed brown sugar
- Take the pork loin out of the refrigerator. Preheat the oven to 300F.
- In a large bowl, combine the apples, onion, caraway seeds (if using), sauerkraut, 1/4 teaspoon of the garlic powder, and 1/8 teaspoon of black pepper.
- Transfer the sauerkraut mixture to a medium roasting pan, leaving behind any juices that accumulated at the bottom of the bowl. Push the mixture to the edges of the pan, leaving the bottom middle of the pan empty.
- Sprinkle the roast all over with the salt and with 1/2 teaspoon of garlic powder and 1/4 teaspoon of black pepper. Place roast fat-side-up in the cleared middle of the roasting pan.
- Roast until an instant read thermometer reads 145F, 24-27 minutes per pound. Remove roasting pan from oven. Stir the sauerkraut mixture around a bit. Let everything rest for 15 minutes.
- Increase oven heat to 450F. Put roasting pan back into oven and roast for 10 minutes.
- Remove from oven. Transfer pork to a cutting board. Stir brown sugar into sauerkraut. Slice pork. Serve pork with sauerkraut.