Roast loin of pork. The words, alone, starts me salivating! Then, adding the garlic, apples and sauerkraut and man! The aroma slays me!
Years, and I mean year ago I was introduced to this delicacy by a family of German decent. They also introduced me to pierogis, but that’s another blog post, maybe, someday. Sad to say I don’t recall the family’s name, or much else except walking into their house and being bowled over by the aroma coming out of the kitchen. Mmm mmm good!
So, I learn that what’s cooking is a bone-in loin of pork - NOT a tenderloin- that’s a different piece of meat- and I learn that leaving the bone in takes this cut a whole level up- especially because, well, I hate to admit it, but I LOVE gnawing in the bones. Eww—when I think of it, but I own it- pork chops, rib steaks, lamb chops- leave the bones in - fish? Not so much! But I digress!
Put little slits in the flesh all the way around the roast and stuff the little slits with slivers of fresh garlic. Mmm. You don’t have to do anything past that, as that combo alone is heavenly. I dredged the roast in flour that is mixed with a small amount of salt, pepper, garlic powder and mustard powder. Brown the roast on all sides to start rendering the fat.
I took a jar of sauerkraut mixed in some diced apples- I always use Macintosh type apples, and spread the apples and sauerkraut around the outside of the roast in a roasting pan.
Roast uncovered at 350 degrees - 20 minutes per pound.
The meat was done in an hour (when you’re cooking for one it tends to go faster. ) I took the meat out to rest, but I popped the pan with sauerkraut back into the oven for about 15 minutes to get it browned. I’m normally not a fan of sauerkraut but when it’s sizzling in pork fat, and turned brown, omg! I’m in love.
