This is a modern version of my Mother’s sauerkraut recipe, enabling me to get a whole meal out of one casserole. The one extra twist of starting it in the cold oven allows me 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.
As you see it is not a colorful dish but it is full of flavor. To give a splash of color I was planning on making some honey glazed carrots, but my daughter was eating them up. I will make that recipe soon and post it on SSD.
Cold Oven Pork Roast with Sauerkraut
- 1 1/2 lb pork roast
- 16 oz sauerkraut (I used Boars Head from the refrigerator section)
- 1 large russet potato
- salt & pepper
- 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 came directly from the refrigerator. Add 15 minutes and check again.
- Let rest for 10 minutes before cutting. Enjoy!
More Fabulous Pork Recipes:
Perfect Pork Schnitzel
Home-made Ravioli with Pork and Turkey
Plum Peachy Seared Pork Chops