Apple Glazed Pork Roast With Sauerkraut Recipes

PORK ROAST WITH APPLES, BEER, AND SAUERKRAUT

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Place pork roast into a large baking dish and scatter sauerkraut around the roast. Arrange apple and onion quarters around the roast. Sprinkle sauerkraut, apples, and onions with brown sugar. Pour beer over roast and sauerkraut mixture. Cover dish with aluminum foil and seal foil to the edges of the dish.
• Bake in the preheated oven until roast is tender and pan juices are reduced, 3 to 4 hours. If roast, vegetables, and apples seem dry, pour in 1 more can beer. To serve, gently toss sauerkraut with apple and onion quarters and serve with the roast.

PORK LOIN, APPLES, AND SAUERKRAUT

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.
• Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl; rub onto the top and bottom of the roast.
• Make an indentation in the center of the sauerkraut mixture and place the seasoned roast in the indentation. Pour the remaining apple cider around the roast.
• Bake in the preheated oven for 1 hour; baste roast with juices. Continue baking roast, basting every 30 minutes, until cooked through, 2 1/2 to 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

APPLE-GLAZED PORK ROAST WITH SAUERKRAUT

Steps:

• In medium saucepan, combine brown sugar, cornstarch, 1/4 teaspoon caraway seed, and salt.
• Stir in 11/2 cups apple juice and lemon juice.
• Cook, stirring, over medium heat until thickened.
• Set aside.
• Place roast in oven-proof skillet.
• Insert meat thermometer.
• Roast at 325 degrees for 1 hour.
• Brush with 1/2 cup apple juice mixture.
• Roast 2 hours longer.
• Spoon combined sauerkraut, apples, carrot, and 1/2 cup remaining apple juice and 1/2 teaspoon caraway seed around pork roast.
• Spoon remaining apple juice mixture over pork roast and sauerkraut; cover.
• Roast 30 to 60 minutes longer, or until meat thermometer registers 155 to 160 degrees.
• Let roast stand 5 to 10 minutes.
• Slice to serve.

PORK ROAST WITH APPLE MUSTARD GLAZE

Steps:

• Preheat the oven to 350 degrees F. Take the pork out of the refrigerator 45 minutes before you are ready to roast to allow the pork to come to temperature.
• Place the pork into a roasting pan fitted with a rack or onto a baking sheet, fat side up, and season with salt and pepper. Put in the oven and roast for 1 hour. Meanwhile, make the glaze.
• In a saucepan over medium-high heat, bring the apple juice to a boil and reduce it by half, about 10 minutes. Whisk in the brown sugar, soy sauce, Worcestershire sauce, and mustard and simmer until thickened, another 5 to 7 minutes.
• After the pork has roasted for 1 hour, start brushing it with the glaze every 15 minutes. Cook until the roast reaches an internal temperature of 150 degrees F, about 2 hours total cook time. Remove from the oven, give it another coating of glaze, and let it rest, uncovered, for 15 minutes before carving. (Reserve 1 cup of the meat for the Round 2 Recipe Pork Hash).

APPLE-GLAZED PORK ROAST WITH SAUERKRAUT

Steps:

• In medium saucepan, combine brown sugar, cornstarch, 1/4 teaspoon of the caraway seed and salt. Stir in 1 1/2 cups apple juice and lemon juice. Cook and stir over medium heat until thickened. Set aside. Place pork in shallow roasting pan. Roast at 350 degrees F. for 1 hour.
• Spoon combined sauerkraut, apples, carrot, 1/2 cup remaining apple juice and 1/2 teaspoon caraway seed around pork roast. Pour apple juice mixture over pork roast and sauerkraut; cover. Roast 30 minutes longer, until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing to serve.

SLOW COOKER PORK AND SAUERKRAUT WITH APPLES

Steps:

• Heat a large skillet over medium-high heat. Brown pork chops in hot skillet, 2 to 3 minutes per side. Drain.
• Arrange apples and onion in the bottom of a slow cooker; top with browned pork chops. Pour in enough water to cover bottom of the slow cooker crock.
• Cook on High for 3 hours (or on Low for 6 hours). Add sauerkraut and fennel seed to pork chop mixture. Cook for 1 more hour.

CROCK POT PORK ROAST WITH APPLES AND SAUERKRAUT

Steps:

• Layer 1/2 of the sauerkraut, 1/2 of the onion slices, sprinkle 1/2 of the caraway seeds and 1/2 of the apples on the bottom of the crock pot.
• Brown (optional) the roast on top of the stove and place on top.
• Layer the remaining ingredients (including the juice from sauerkraut).
• Wash and pierce potatoes once and arrange around the roast.
• Cook on low for 8-10 hours.

CROCK POT APPLE-GLAZED PORK ROAST

Steps:

• Rub roast with salt and pepper.
• Brown pork roast under broiler to remove excess fat; drain well.
• Core and quarter apples.
• Place apple quarters in bottom of crock pot.
• Place roast on top of apples.
• Combine apple juice, brown sugar, and ginger.
• Spoon over top surface of roast, moistening well.
• Cover and cook on Low 10 to 12 hours, until done.

APPLE GLAZED PORK ROAST

Steps:

• Rub roast with salt and pepper. Heat oil in frying pan. Brown pork roast on all sides in hot oil. Drain well.
• Place apple quarters in bottom of crock pot. Place roast on top of apples. Combine apple juice, brown sugar and ginger. Spoon over top of roast, moistening well. Cover and cook on LOW 10 hours or HIGH 6 hours.

APPLE-GLAZED PORK LOIN

Steps:

• Rub 1 teaspoon salt and 1/4 teaspoon pepper over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes. , Meanwhile, in a small saucepan, melt jelly over low heat. Whisk in mustard and 1 teaspoon lemon juice. Brush roast lightly with jelly mixture. , Bake 30-40 minutes longer or until a thermometer reads 145°, basting once with jelly mixture. Let roast stand for 10 minutes before slicing., Stir drippings in pan to loosen browned bits. Pour into a measuring cup; skim fat. Stir the remaining jelly mixture, lemon juice, salt and pepper into drippings; heat through. Serve with the roast.

APPLE-GLAZED PORK ROAST

Steps:

• Heat oven to 375°F. Line roasting pan with foil; spray rack with cooking spray. Place pork on rack. Sprinkle with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.
• In medium microwavable bowl, microwave jelly uncovered on High about 1 minute or until melted. Stir in mustard and sage. Brush mixture on pork.
• In large bowl, place apples and onions. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with oil; toss to coat. Arrange apple mixture around pork.
• Roast uncovered 50 minutes to 1 hour or until meat thermometer inserted into center of pork reads 145°F. Cover loosely with foil; let stand at least 3 minutes. Slice pork; serve with apples and onions.

SAUERKRAUT AND APPLE STUFFED PORK ROAST

Steps:

• Drain sauerkraut in a sieve, rinse under cold running water, and drain again.
• Melt 1 tablespoon butter in a small pot over medium heat and cook apples until lightly softened, about 3 minutes. Add sugar and continue to cook until apple pieces start to brown on the edges and caramelize, 3 to 5 minutes. Add sauerkraut, wine, and bay leaf. Cover and simmer until flavors are well combined, about 10 minutes. Remove from heat and cool for 15 minutes. Discard bay leaf. Season with salt and pepper.
• Unroll pork roast, pat dry with paper towels, and season with salt and pepper on both sides. Spoon the cooled apple-sauerkraut mixture in the middle of the roast. Roll the roast up and tie with kitchen twine.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium-high heat and saute pork roast on all sides until browned, 2 to 3 minutes per side. Move pork roast into a lidded casserole dish.
• Melt remaining 1 tablespoon butter in the same skillet and cook onions over medium heat until soft and translucent, about 8 minutes. Stir in water. Pour water and onions around the pork roast; cover with lid.
• Bake pork roast in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), basting with its juices a couple of times, 1 1/2 to 2 hours.
• Remove pork roast from casserole dish, untie kitchen twine, and cover with 2 layers of aluminum foil. Allow to rest in a warm area for 10 minutes.
• Pour juices from casserole dish into a small pot and puree with an immersion blender until smooth. Season with salt and pepper and serve with the roast.

PORK LOIN WITH APPLES AND SAUERKRAUT

Steps:

• Place pork loin and all ingredients in crock pot.
• Cover and cook on low for 8-10 hours.
• Remove pork from crockpot and rest for about 20 minutes Slice and serve with the sauerkraut and apples.

APPLE GLAZED PORK

Steps:

• Place apples, pineapple and juice, vinegar, sugar, mustard, water, honey, garlic, cayenne pepper, and onion powder in a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the apples are tender, about 15 minutes. Allow the mixture to cool to room temperature, then puree in a blender until smooth. Place the pork chops into a resealable plastic bag, and pour the apple puree overtop. Marinate in the refrigerator overnight.
• Preheat an outdoor grill for medium heat, and lightly oil grate. Remove pork chops from marinade, and shake off excess. Discard remaining marinade.
• Cook on preheated grill until the chops are no longer pink in the center, about 5 minutes per side depending on the thickness.