It's German tradition to cook and eat pork and sauerkraut for New Year's Day. Pigs are considered symbols of good luck, and cabbage leaves symbolize money and thus, wealth. In German agrarian communities, families who owned a pig were considered fortunate in that they would be able to feed their families during the winter. I consider this a delicious tradition when paired with homemade applesauce and mashed cauliflower or sweet potatoes. Now I just need to figure out what to do with all of the leftover pork roast. Pulled pork sandwiches anyone?
Pork and Sauerkraut
Ingredients
1. Preheat the oven to 350 degrees F
2. Place the sauerkraut along with the accompanying liquid in the bottom of a small dutch oven or other oven-safe glass/metal pan
3. Season the pork tenderloin or roast with salt and pepper; place in the middle of the pot with the sauerkraut, making sure that the roast is snugly nestled in the kraut
4. Cover with aluminum foil or a lid, and place in the oven for 2.5 hours; remove from oven and allow to rest for 10-15 minutes for cutting. The roast will be fork tender. (If using a thermometer, allow the roast to reach a temperature of no less than 155 degrees F in the thickest part of the roast without touching any bone; tent with foil upon removal from the oven and allow to reach 160 degrees F before cutting)
Serves 6-8 people, or 4 with leftovers. Don't forget the mashed cauliflower or sweet potatoes!
Pork and Sauerkraut
Ingredients
- 1 2.5 lb. pork roast (I used a boneless pork loin top roast)
- 2 14.5 oz. cans sauerkraut (you can also used refrigerated sauerkraut, about 30 oz.)
- Salt, to taste
- Pepper, to taste
1. Preheat the oven to 350 degrees F
2. Place the sauerkraut along with the accompanying liquid in the bottom of a small dutch oven or other oven-safe glass/metal pan
3. Season the pork tenderloin or roast with salt and pepper; place in the middle of the pot with the sauerkraut, making sure that the roast is snugly nestled in the kraut
4. Cover with aluminum foil or a lid, and place in the oven for 2.5 hours; remove from oven and allow to rest for 10-15 minutes for cutting. The roast will be fork tender. (If using a thermometer, allow the roast to reach a temperature of no less than 155 degrees F in the thickest part of the roast without touching any bone; tent with foil upon removal from the oven and allow to reach 160 degrees F before cutting)
Serves 6-8 people, or 4 with leftovers. Don't forget the mashed cauliflower or sweet potatoes!
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