Get ready to transport your taste buds straight to the heart of Germany with this irresistible German Style Stuffed Pork Loin recipe! Imagine tender, juicy pork rolled with a tangy sauerkraut and sweet apple filling that will make your dinner guests think you've secretly trained in a Bavarian kitchen. This isn't just a meal - it's a culinary adventure that combines traditional German flavors in one show-stopping dish that's surprisingly easy to prepare!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: German
Serves: 4 servings
Ingredients
- 1 lb pork loin
- 1 cup sauerkraut
- 1/2 cup apple, diced
- 1 onion, chopped
- Salt and pepper to taste
- 1 tablespoon caraway seeds
Instructions
- Prepare the pork loin by butterfly cutting the meat, creating a flat surface that can be easily rolled. Pat the meat dry with paper towels and season both sides generously with salt, pepper, and caraway seeds.
- In a mixing bowl, combine the diced apples, chopped onions, and sauerkraut. Mix well and season with a pinch of salt and pepper to create the stuffing mixture.
- Spread the prepared stuffing mixture evenly across the flattened pork loin, leaving a small border around the edges to prevent filling from spilling out during cooking.
- Carefully roll the pork loin tightly, ensuring the stuffing remains inside. Secure the roll with kitchen twine or toothpicks to maintain its shape during cooking.
- Preheat the oven to 375°F (190°C). Place the rolled and stuffed pork loin in a roasting pan, seam-side down.
- Roast the stuffed pork loin in the preheated oven for approximately 60-65 minutes, or until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer.
- Remove from oven and let the meat rest for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful result.
- Remove kitchen twine or toothpicks, slice the pork roll into thick medallions, and serve hot with additional sauerkraut or traditional German side dishes.
Tips
- Butterfly cutting technique: Take your time when preparing the pork loin. Use a sharp knife and cut horizontally, being careful not to slice completely through the meat. This creates the perfect canvas for your delicious stuffing.
- Temperature is key: Always use a meat thermometer to ensure your pork reaches the perfect 145°F (63°C). This guarantees a juicy, perfectly cooked result every time.
- Resting matters: Don't skip the 10-15 minute resting period after cooking. This allows the juices to redistribute, making each slice incredibly moist and flavorful.
- Twine or toothpicks are your friends: Secure the roll tightly to prevent the stuffing from escaping during cooking. Remove before serving for a beautiful presentation.
- Enhance the flavor: Toast the caraway seeds briefly in a dry pan before using to release their full aromatic potential and add depth to the dish.Pro tip: Serve with traditional German sides like roasted potatoes or a crisp cabbage salad to complete your authentic German dining experience!
Nutrition Facts
Calories: 212kcal
Carbohydrates: 8g
Protein: 20g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 48mg
