This sauerkraut and apple stuffed pork roast is a tasty and comforting dish that combines the tangy flavors of sauerkraut and the sweetness of apples. The pork roast is tender and juicy, and the stuffing adds a delightful texture and taste. It is the perfect dish to impress your family and friends during gatherings or special occasions. The recipe requires minimal ingredients and is easy to prepare, making it a great option for home cooking. Serve it with creamy mashed potatoes or roasted vegetables for a complete and satisfying meal.
Ingredients
- 1 boneless pork loin roast (3-4 pounds)
- 2 cups sauerkraut, rinsed and drained
- 2 medium apples, peeled, cored, and chopped
- 1 cup breadcrumbs
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon caraway seeds
- 1 teaspoon dried thyme
- Salt and pepper to taste
Directions
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Sauté the onions and garlic until they become translucent.
- Add the chopped apples, sauerkraut, caraway seeds, thyme, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
- Remove the skillet from heat and stir in the breadcrumbs. Mix well until everything is evenly combined.
- Butterfly the pork loin roast by making a lengthwise cut down the center, stopping about 1 inch from the bottom. Open the roast like a book.
- Spread the sauerkraut and apple stuffing evenly over the inside of the roast.
- Roll the roast tightly and tie with kitchen twine at 1-inch intervals to secure the stuffing.
- Season the outside of the roast with salt and pepper.
- Transfer the stuffed pork roast to a roasting pan and place it in the preheated oven. Cook for 1 hour and 30 minutes, or until the internal temperature reaches 145°F (63°C).
- Remove the roast from the oven and let it rest for 10-15 minutes before slicing.
- Slice the pork roast and serve it with the pan juices and additional sauerkraut on the side, if desired.
