This delicious dutch oven pork roast cooks in about an hour and satisfies your need for a hearty, comforting supper.
- 3 lb. Boneless pork loin roast
- 1 tablespoon olive oil
- 3 garlic cloves, peeled, cut in half
- 1 teaspoon each salt and pepper
- 1 package or 14oz. can sauerkraut, with liquid
- 2 tablespoons brown sugar (or brown sugar substitute)*
- 3 tablespoons apple cider vinegar
- 1 1/2 lbs. peeled carrots, cut in half vertically*
- 1 large red onion
- fresh rosemary, bay leaf, thyme, or 1 teaspoon dried ground each
- Preheat oven to 350°F.
- Cut 6 one inch slits on the top of pork roast. Insert the garlic cloves in each one. Season with salt and pepper.
- In a large Dutch oven, heat the oil over medium flame.
- Place roast, top (fat) side down in Dutch oven. Leave the roast to brown for about 3 minutes without moving it.
- Turn roast fat side up. Stir together the sugar, vinegar and sauerkraut. Pour over the roast.
- Place pork in oven and cook for about 20 minutes then put vegetables and herbs around the pork. *
- Put back in oven and cook uncovered for another 40-45 minutes until done. Check with meat thermometer to see if pork roast registers 145°F.
- Remove meat to cutting board and let it rest for 5 minutes before slicing.
* I choose to keep my sugar intake low so I am using sugar substitute. Feel free to use regular brown sugar.
*Slice the carrots down the middle lengthwise if they are not too thick. Or in thirds if very thick. Or you can use baby carrots. We want the vegetables to be cooked when the pork is done.
*I like to keep the sauerkraut on top of the roast to help add moisture to the the pork.
*The USDA recommends storing leftover, cooked pork covered in the refrigerator. And it should be eaten within 3-4 days.
Keywords: pork casserole, roasted pork, low carb meat