Cold Oven Pork Roast with Sauerkraut
Cold Oven Pork Roast With Sauerkraut – A unique way of making a family favorite meal. Check out this melt in your mouth pork roast from my talented friend Regina. An easy-peasy recipe with a delicious side dish too, enjoy!
This is a modern version of Regina’s Mother’s sauerkraut recipe. The one extra twist of starting it in the cold oven allows her to prepare the meal the night before, then to call the kids to get dinner started. They just need to pull it from the refrigerator, take off the top, place it in the oven, then turn it on. Add a splash of color to this dish by adding a bright vegetable such as carrots or asparagus.
Cold Oven Pork Roast with Sauerkraut
Serves 3 – 4 people
Ingredients:
- 1 1/2 – 2 lb pork roast
- 16 oz sauerkraut (I used Boars Head from the refrigerator section)
- 1 large russet potato
- sea or kosher salt and pepper to taste
Directions:
- Shred the potato using the large hole section of a cheese grater. Mix into the sauerkraut and spread in a casserole dish.
- Make a well in the sauerkraut and place the pork roast in center with the fat on top. This will help keep it moist. Sprinkle with salt and pepper. Cover and place in the refrigerator if you are making it ahead, if not continue with the next instruction.
- Place in the oven uncovered. Turn oven on to 350 and set the timer for 1 hour.
- Check for doneness after 1 hour. Internal temperature should be 160 degrees. It may need additional time if the casserole dish came directly from the refrigerator. Add 15 minutes and check again.
- Let rest for 10 minutes before cutting. Enjoy!
Check out Regina’s “Apple Cinnamon Saute” that goes perfectly with this pork dish. Recipe Here>>>>http://pamsdailydish.com/apple-cinnamon-saute/
Cold Oven Pork Roast with Sauerkraut
A unique way of making a family favorite meal. Check out this melt in your mouth pork roast from my talented friend Regina. An easy-peasy recipe with a delicious side dish too, enjoy!
Cook Time 1 hour 5 minutes
Ingredients
- 11/2-2 lb pork roast
- 16 oz sauerkraut Boars Head from the refrigerator section was used in this recipe
- 1 large russet potato
- sea or kosher salt and pepper to taste
Instructions
-
1.Shred the potato using the large hole section of a cheese grater. Mix into the sauerkraut and spread in a casserole dish.
2.Make a well in the sauerkraut and place the pork roast in center with the fat on top. This will help keep it moist. Sprinkle with salt and pepper. Cover and place in the refrigerator if you are making it ahead, if not continue with the next instruction.
3.Place in the oven uncovered. Turn oven on to 350 and set the timer for 1 hour.
4.Check for doneness after 1 hour. Internal temperature should be 160 degrees. It may need additional time if the casserole dish came directly from the refrigerator. Add 15 minutes and check again.
5.Let rest for 10 minutes before cutting. Enjoy!
