Description
Experience the warmth of a cozy kitchen with this tender German Loin Roast, perfectly paired with tangy sauerkraut. A delightful dish that transforms any meal into a memorable feast.
Ingredients
Scale
- 1 boneless pork loin (3–4 pounds)
- 1 can (24 oz) high-quality sauerkraut, drained
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 2 tsp caraway seeds
- 1 cup low-sodium chicken broth
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Season the pork loin generously with salt and pepper, then rub minced garlic over it for added flavor. Place the pork loin in a roasting pan.
- Layer the sauerkraut evenly around the pork loin in the roasting pan.
- Add sliced onions and sprinkle caraway seeds over all ingredients. Pour chicken broth around the base of the pork.
- Cover the roasting pan tightly with foil and place it in the preheated oven.
- Roast for about 2 hours or until the internal temperature reaches at least 145°F (63°C). For crispy edges, remove foil during the last 30 minutes.
- Once done, remove from oven and let it rest for about 15 minutes before slicing.
- Slice your perfectly cooked pork loin and serve alongside sauerkraut, drizzling some savory broth over each serving.
Nutrition
- Serving Size: 1 serving (170g)
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg
Keywords: - For a sweeter twist, substitute sauerkraut with red cabbage or add chopped apples. - Store leftovers in an airtight container for up to three days and reheat gently on low heat.