Ingredients for Apple Glazed Pork Roast With Sauerkraut
- 1 (3-4 pound) boneless pork sirloin roast
- 1/2 cup packed brown sugar
- 2 tablespoons cornstarch
- 3/4 teaspoon caraway seed (divided)
- 1/2 teaspoon salt
- 1 1/2 cups apple juice
- 2 tablespoons lemon juice
- 1 (16 ounce) jar sauerkraut, drained
- 1 medium apple, cored and thinly sliced
- 1 medium carrot, peeled and thinly sliced
- Optional: 1/2 teaspoon freshly ground black pepper
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How to Make Apple Glazed Pork Roast With Sauerkraut
- In a medium saucepan, whisk together 1/2 cup packed brown sugar, 2 tablespoons cornstarch, 1/4 teaspoon caraway seed, and 1/2 teaspoon salt.
- Stir in 1 1/2 cups apple juice and 2 tablespoons lemon juice.
- Cook over medium heat, stirring constantly, until the mixture thickens to a glaze consistency (about 5-7 minutes).
- Set aside to cool slightly.
- Preheat oven to 325°F (160°C). Place a 3-4 pound pork roast in an oven-safe skillet.
- Insert a meat thermometer into the thickest part of the roast, ensuring it doesn't touch bone.
- Roast for 1 hour.
- Brush the roast generously with 1/2 cup of the apple glaze.
- Roast for another 2 hours.
- In a bowl, combine 1 (16 ounce) jar sauerkraut, drained; 1 medium apple, cored and thinly sliced; 1 medium carrot, peeled and thinly sliced; 1/2 cup remaining apple glaze; and 1/2 teaspoon caraway seed.
- Spoon the sauerkraut mixture around the pork roast in the skillet.
- Pour the remaining apple glaze over the roast and sauerkraut.
- Cover the skillet with a lid or aluminum foil.
- Roast for 30-60 minutes longer, or until the meat thermometer registers 155-160°F (68-71°C).
- Remove from oven and let the roast rest for 5-10 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
50g
Fat
211g
Carbs
6g
