Monday, February 21, 2011

Pork Roast and Sauerkraut

This is hands down John's favorite meal. I make this for him every year for his birthday and he eats more than any human person should consume in the span of 30 minutes. We had this for dinner last week on his birthday and he was in German-style dinner heaven. So, for all the German pork roast lovers out there, this one's for you!

Pork Roast and Sauerkraut

As you can see, the ingredient list for this dinner is pretty small, which is awesome. It also means that the type of sauerkraut and quality of pork you use has a dramatic impact on this meal. This time I used Vlasic Classic sauerkraut and good quality pork tenderloin from a local butcher. John said it was the best one I've made!

1 28-32oz jar sauerkraut
1 pork tenderloin (about 1 lb)
olive oil
salt pepper

Preheat oven to 350º. Drizzle olive oil in the bottom of a medium sized oven-proof dish. Spoon sauerkraut into dish. Place pork roast in the middle of the sauerkraut. Sprinkle with salt and pepper.

Bake for about 1-1½ hours, or until a meat thermometer in the pork registers 160º. Remove from oven and cover with aluminum foil. Let rest for about 10 minutes.


Psst! You should serve pork roast and sauerkraut with Spaetzle (or as we call them Nifflies). Coming on Wednesday!

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