We owe the Pennsylvania Dutch not only the American popularity of pretzels, but also this dish made of pork and sauerkraut, which is traditionally served steaming hot on a large plate at the center of the table.
- Active time: 15 mins
- Total time: 3h
- 1 tsp (5 ml) dehydrated onion
- 2 tsp (10 ml) garlic salt
- 1 tsp (5 ml) mustard seeds, ground
- 2 tsp (10 ml) worcestershire sauce or red wine vinegar
- a pinch ground black pepper
- 2 kilos pork loin
- 3 cups (750 ml) simple sauerkraut, wrung out
- a pinch sugar
- 1 smoked sausage, cut into rounds
- dijon mustard or horseradish, for serving
Preheat the oven to 350°F (175°C).
In a small bowl, mix together the dehydrated onion, garlic salt, mustard seeds, Worcestershire sauce and pepper.
Place the pork loin in a dutch oven and rub it with the spice mixture. Cover with the sauerkraut and sugar.
Roast the pork in the oven, covered, for about 2 and a half hours, or until a meat thermometer registers an internal temperature of 160°F (71°C). While you wait, heat the sauerkraut on low heat in a pot.
Remove the roast from the oven. Cover with aluminum foil and let stand 15 minutes before serving. Serve with sauerkraut, smoked sausage and garnish with dijon mustard or horseradish.