I love the traditional New Years Day dinner of Pork and Sauerkraut.  I look forward to it every year. 🙂

We typically serve this with mashed potatos, gravy, and some type of bread or roll.  Also typically DH likes to throw in something like knatwurst, bratwurst, or keilbasa. This year he went with the knatwurst. 

It’s become a tradition over the last few years for DH and I to host this meal while football, of course, plays on the television.

It’s actually a very easy meal to make.  In past years I’ve done this in the crockpot, but this year I decided to slow roast it in the oven. 🙂  It turned out nice and tender and juicy!

I’m not posting ingredient amounts, as it depends on the size of the pork.

Ingredients:
Pork Roast (I used bone-in, but you don’t have to)
Sauerkraut
Knatwurst
Salt & Pepper
Bouquet Garni (a mix including thyme, rosemary, savory, oregano, basil, dill, marjoram, sage and tarragon)

Directions:
Preheat oven to 400.

Place the sauerkraut in your roasting pan and season with a bit of salt, pepper and Bouquet Garni.

Heat a large skillet over medium high heat with about a tablespoon of oil.  Salt and pepper the pork roast and brown all sides in the skillet.

Place roast in roasting pan and season to taste with Bouquet Garni.  Place the knatwurst in the saerkraut around the roast.

Place in the oven (center rack) and bake at 400 for 20 minutes.  Reduce heat to 300 and cook for approximately 20 minutes per pound (my 7+ pound roast took about 2.5 hours), until internal temperature reaches 155-160. 

Remove from oven and let it rest for about 10 minutes before you slice into it.

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