1 (4- to 5- pound) pork sirloin roast
1 tablespoon brown sugar
1 tablespoon cornstarch
3/4 teaspoon caraway seed, divided
1/4 teaspoon salt
2 cups apple juice, divided
1 tablespoon lemon juice
1 (32-ounce) jar sauerkraut, drained and rinsed
1 1/2 cups chopped apple
1/2 cup coarsely shredded carrots


1. Preheat oven to 350 degrees F. Place pork in shallow roasting pan and roast, uncovered, for 1 hour.
2. Meanwhile, in medium saucepan, combine brown sugar, cornstarch, 1/4 teaspoon of the caraway seed and the salt. Stir in 1 1/2 cups apple juice and lemon juice. Cook and stir over medium heat until thickened. Set aside.
3. In medium bowl combine sauerkraut, apples, carrot, remaining 1/2 cup apple juice and 1/2 teaspoon caraway seed; spoon around pork roast. Pour apple juice mixture over pork roast and sauerkraut; cover. Roast 30 minutes longer, until meat thermometer reads 155-160 degrees F. Let roast stand 5-10 minutes. Slice and lay pork, overlapping, down center of warm serving platter; spoon warm sauerkraut mixture around meat.

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.

Apple-Glazed Pork Roast with Sauerkraut
Categories :
Tags :