Gluten Free Living – 2014
Pork Roast with Sauerkraut was always a family favorite growing up. We grew up eating this delicious meal when we were kids. My mom always used a pork butt roast, but I had a tenderloin in my freezer and wanted to use it up so that’s what I used for this recipe. Mom always made lots of gravy, too, because my dad loved it. I usually make gravy too, but decided not to this time. I dredged the pork roast in gluten free flour before browning it so this recipe is gluten free. Had I made gravy, I would have used a gluten free flour for that too.
Pork Roast with Sauerkraut is such a simple, meat-and-potatoes type recipe that’s both easy to make and tasty to eat. Sauerkraut is very healthy for you, too. I grew up eating sauerkraut at a young age so I’ve always enjoyed cabbage in any form. If it were up to me I would only drain the sauerkraut and then add it to the roast at the proper time. But my husband has never cared for the brine so I rinse and drain the sauerkraut well before adding it with the potatoes with additional water at the last hour or so of cooking. John’s mom always elected to make mashed potatoes and corn with this recipe, so my husband grew up stirring the corn into his mashed potatoes when he was a kid. We’ve done that as adults, too! 🙂
I don’t eat pork as much as I used to as a kid or young adult. The nice thing about pork tenderloin is that it doesn’t seem to be as high in fat as other cuts of pork, so I eat and enjoy it every now and then. This classic recipe, probably imported from Germany, is a wonderful, tasty recipe our family has enjoyed for years. Give it a try sometime and it may become one of your favorites, too.
Pork Roast with Sauerkraut (and potatoes) is a savory meat-and-potatoes type of meal most guys love!
You can also serve this with homemade gravy made from the drippings from the roaster pan.
I used a pork tenderloin roast which tasted so succulent and delectable cooked this way.
Most of the time I slather gravy on my meat. This time I served my meat portion with the drippings from the pan and potatoes and sauerkraut on the side.
Here’s what I did.
Salt and pepper both sides of meat. Dredge in flour or gluten free flour.
Pour a couple of tablespoons of oil in a large Dutch oven or roaster pan and brown roast on both sides over medium to medium high heat.
Here I’ve turned the meat over to brown the other side. Add a cup or two of water and place in 350 oven, covered, and bake a minimum of 2 hours. I actually cooked this large tenderloin 3 hours.
Here’s a look at the tenderloin after it’s cooked most of the way. I didn’t really have enough drippings to make gravy. I should have added more water during the cooking time.
Rinse and drain sauerkraut. Add to roaster pan.
Here I’ve placed the sauerkraut on one side of the roast, and peeled, quartered potatoes on the other side. These potatoes were SO big that I quartered them so they would cook more quickly. Sprinkle veggies and meat generously with salt and pepper. Cover with lid and cook an hour to an hour and a half – whenever the potatoes are fork tender.
To serve: cut meat in individual portions. (I use an electric knife). Place on platter with potatoes and sauerkraut.
This old-world recipe has been in my family a long time. John’s family grew up with a version of this recipe, too.
Here’s the recipe.
PORK ROAST WITH SAUERKRAUT
(Recipe adapted from my mom, Helen Mattis, Titusville, FL)
- 4-5-lb. lean pork roast, butt, tenderloin, small leg or shoulder section, boneless
- 2 16-oz. cans sauerkraut
- 6 large potatoes, peeled and halved
- all purpose flour or gluten free flour
- 2-3 tbsp. canola oil
- salt and pepper, to taste
- Salt and pepper roast, dredge in flour and brown in large roasting pan in a few tablespoonfuls of oil.
- Sprinkle with salt and pepper again and place in roaster pan with a rack.
- Add a cup or two of water.
- Cover and cook in oven 2-3 hours at 350°. (Depending on how large the cut of meat).
- Drain off fat and save drippings for gravy.
- Wash and rinse sauerkraut and place in roaster with potatoes.
- Add an additional cup of water.
- Cover and cook an additional hour or so until potatoes are fork-tender.
- Make gravy with any leftover drippings.
- Leftover liquid in bottom of roaster
- Flour mixed with water to thin paste (or use gluten free flour)
- Salt & pepper to taste
- Garlic powder – a few shakes
- A few sprinkles of Kitchen Bouquet liquid seasoning
- Hot water
- Whisk flour mixture into drippings in bottom of pan.
- Season with salt, pepper and garlic powder, to taste.
- Add a few drops of Kitchen Bouquet.
- Add about 1-2 cups of hot water or as needed to make gravy.
- Allow to boil and thicken.
- This may take about 5-10 minutes.
Doesn’t Pork Roast with Sauerkraut look wonderful? Pork Roast with Sauerkraut is a favorite one-dish supper. There really is no reason why this entree cannot be made in the slow cooker as well.
Time to eat!
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