4-5 pound sirloin pork roast
1 tablespoon brown sugar
1 tablespoon cornstarch
3/4 teaspoon caraway seed, divided
1/4 teaspoon salt
2 cups apple juice, divided
1 tablespoon lemon juice
1 32-oz jar sauerkraut, drained and rinsed
1 1/2 cups apple, chopped
1/2 cup carrots, coarsely shredded
In medium saucepan, combine brown sugar, cornstarch, 1/4 teaspoon of the caraway seed and salt. Stir in 1 1/2 cups apple juice and lemon juice. Cook and stir over medium heat until thickened. Set aside. Place pork in shallow roasting pan. Roast at 350 degrees F. for 1 hour.
Spoon combined sauerkraut, apples, carrot, 1/2 cup remaining apple juice and 1/2 teaspoon caraway seed around pork roast. Pour apple juice mixture over pork roast and sauerkraut; cover. Roast 30 minutes longer, until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing to serve.
Sauerkraut, apples and caraway seed herald the German culinary roots of this hearty roast. Put this in the oven on a Sunday afternoon for a “winter’s coming” Sunday supper. Serve with sliced rye bread and a cucumber salad.