Get ready to transform your dinner table with a mouthwatering German classic that combines tender, juicy pork with tangy, flavor-packed sauerkraut in one irresistible dish! These Pork and Sauerkraut Roll Ups are not just a meal; they're a culinary journey that will transport you straight to the heart of traditional German cuisine. With a perfect balance of savory meat and zesty fermented cabbage, this recipe promises to be a showstopper that will have your family and friends begging for seconds.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: German
Serves: 4 servings
Ingredients
- 1 lb pork loin
- 2 cups sauerkraut
- 1 tsp caraway seeds
- Salt to taste
- Pepper to taste
- 1 tbsp olive oil
Instructions
- Prepare the pork loin by trimming any excess fat and patting the meat dry with paper towels.
- Season the pork loin generously with salt, pepper, and caraway seeds on all sides, ensuring even coverage.
- Drain the sauerkraut thoroughly and pat it dry to remove excess moisture, which will help prevent soggy roll-ups.
- Lay the pork loin flat on a cutting board and carefully butterfly the meat by making a horizontal cut through the center, stopping short of cutting all the way through.
- Open the butterflied pork loin like a book and spread the sauerkraut evenly across the inside surface, leaving a small border around the edges.
- Carefully roll the pork loin tightly, encasing the sauerkraut inside, and secure with kitchen twine or toothpicks to maintain the roll's shape.
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
- Sear the rolled pork on all sides until a golden-brown crust forms, approximately 2-3 minutes per side.
- Preheat the oven to 350°F (175°C) while the pork is browning.
- Transfer the skillet with the seared pork roll to the preheated oven and roast for approximately 45-50 minutes, or until the internal temperature reaches 145°F (63°C).
- Remove from the oven and let the pork rest for 10-15 minutes, which allows the juices to redistribute and ensures a moist result.
- Remove the kitchen twine or toothpicks, slice the roll into medallions, and serve hot.
Tips
- Meat Preparation is Key: Always start with room temperature pork loin and pat it completely dry before seasoning to ensure a perfect sear and crispy exterior.
- Drain Sauerkraut Thoroughly: Remove as much moisture as possible from the sauerkraut to prevent soggy roll-ups and maintain a perfect texture.
- Secure Tightly: Use kitchen twine or toothpicks to keep the roll compact and prevent the filling from falling out during cooking.
- Temperature Matters: Use a meat thermometer to check the internal temperature. 145°F (63°C) is the perfect doneness for juicy, safe-to-eat pork.
- Resting is Crucial: Allow the meat to rest for 10-15 minutes after cooking to let the juices redistribute, ensuring each slice is moist and flavorful.
- Optional Flavor Boost: Consider adding a splash of white wine or chicken broth to the pan before roasting for extra depth of flavor.
Nutrition Facts
Calories: 209kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 45mg
