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Description
Sauerkraut, apples and caraway seed herald the German culinary roots of this hearty roast. Put this in the oven on a Sunday afternoon for a “winter’s coming” Sunday supper. Serve with sliced rye bread and a cucumber salad.
Ingredients
US|METRIC
8 SERVINGS
- 5 lb. pork sirloin roast
- 1 Tbsp. brown sugar
- 1 Tbsp. corn starch
- 3/4 tsp. caraway seeds (divided)
- 1/4 tsp. salt
- 2 cups apple juice (divided)
- 1 Tbsp. lemon juice
- 32 oz. sauerkraut (drained and rinsed)
- 1 1/2 cups apples (chopped)
- 1/2 cup carrots (coarsely shredded)
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Directions
- In medium saucepan, combine brown sugar, cornstarch, 1/4 teaspoon of the caraway seed and salt. Stir in 1 1/2 cups apple juice and lemon juice. Cook and stir over medium heat until thickened. Set aside. Place pork in shallow roasting pan. Roast at 350 degrees F. for 1 hour.
- Spoon combined sauerkraut, apples, carrot, 1/2 cup remaining apple juice and 1/2 teaspoon caraway seed around pork roast. Pour apple juice mixture over pork roast and sauerkraut; cover. Roast 30 minutes longer, until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing to serve.
NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories440Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol195mg65% |
Sodium600mg25% |
Potassium1310mg37% |
Protein64g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber4g16% |
Sugars12g |
Vitamin A25% |
Vitamin C35% |
Calcium8% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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