Apple-Glazed Pork Roast with Sauerkraut


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 4 to 5 pound pork sirloin roast 1 tablespoon brown sugar 1 tablespoon cornstarch 3/4 teaspoon caraway seed, divided use 1/4 teaspoon salt 2 cups apple juice, divided use 1 tablespoon lemon juice 2 (16-ounce) packages refrigerated sauerkraut, drained and rinsed 1 1/2 cups chopped apple 1/2 cup coarsely shredded carrots


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 Roast

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