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Pork Roast with Sauerkraut | Can't Stay Out of the Kitchen | our favorite comfort food when we were growing up. This is terrific for #Easter & company dinners. Uses only a handful of ingredients so it's very easy. #glutenfree #sauerkraut #pork

Pork Roast with Sauerkraut

Teresa Ambra
Delicious old-world recipe for pork roast with potatoes and sauerkraut. It's terrific for holidays like Easter, company dinners or special occasions. This easy recipe includes only a handful of ingredients and is gluten free including a recipe for gluten free gravy.
3 from 1 vote
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Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Course Pork Main Dish
Cuisine German
Servings 8
Calories 606 kcal

Equipment

  • 1 large roasting pan with a rack and lid
  • 1 vegetable peeler
  • 1 sharp knife to cut potatoes
  • measuring cups
  • measuring spoons
  • 1 colander to rinse sauerkraut
  • 1 whisk

Ingredients
  

PORK ROAST:

  • 4 lb. lean pork roast butt
  • 32 oz. can sauerkraut or 2 16-oz. cans
  • 6 large potatoes peeled and halved
  • 1/3 cup all purpose flour or gluten free flour
  • 2-3 tbsp. avocado oil preferred, over canola or vegetable oils
  • 1 tsp. Salt and pepper to taste

PORK ROAST GRAVY:

  • Leftover liquid in bottom of roaster
  • 1/3 cup Flour mixed with water to thin paste (or use gluten free flour)
  • 1 tsp. Salt & pepper to taste
  • 1/8 tsp. garlic powder
  • 4 drops Kitchen Bouquet liquid seasoning
  • 1-2 cups hot water as needed

Instructions
 

PORK ROAST:

  • 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.

PORK ROAST GRAVY

  • 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 browning sauce.
  • 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.
  • Serve roast pork with gravy, sauerkraut and potatoes.

Notes

NOTE: Because the pork tenderloin was so large, I actually cooked this roast for a total of about 4 1/2 hours. Adjust the length of your cooking time based on the size of your roast.
 
NOTE: If you add too much water to the gravy you will need to add more flour/water mixture. If you don’t add enough water you will have to add more water or gravy will be in globs!
 
NOTE: You can use either gluten free flour or regular flour in this recipe. Both ways work fine.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 606kcalCarbohydrates: 61gProtein: 58gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 143mgSodium: 1358mgPotassium: 2218mgFiber: 10gSugar: 4gVitamin A: 26IUVitamin C: 71mgCalcium: 81mgIron: 6mg
Keyword main dish, pork, pork roast, potatoes, sauerkraut
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