Pork and Sauerkraut

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Classic New Years Day tradition in Penn Dutch Country, pork and sauerkraut, this loin is stuffed with roasted red pepper, wilted spinach, and sauerkraut, wrapped in bacon and Roasted

Prep Time20

Cook Time35

Course: Main Course

Cuisine: American, German, pennsylvania dutch

Servings: people

Calories: 872kcal

Cost: 8

Equipment

1 oven
1 knife
1 board
1 roasting pan

Ingredients

1.5 lbs pork
1.75 lbs Bacon
3 each Red Pepper previously roasted, peeled and seeded
12 oz sauerkraut drained
10 oz baby spinach/arugula wilted, in microwave 90 seconds

Instructions

Take Pork loin, split down the middle to 1/2 in thickness, take knife and travel parallel on pork to open up evenly, then pound with a meat mallet
in the center mass of evenly pounded pork, layer roasted red pepper, then drain sauerkraut down the center, leave room to roll up pork on either side
on top of the sauerkraut add the previously wilted spinach
take the far edge, on the long way, and roll up the pork, keeping the stuffed contents down the center
build a lattice to wrap around the exterior of the pork, on a layer of plastic wrap, start as shown
pull back every other strip of bacon and layer a new piece, weave in
alternate the bacon like so
When finished it should look like this
proceed to place lattice on rolled pork loin, tighten bacon straps for cooking
place in preheated 475 oven for minutes
cook an additional 5 minutes at 475, depending on how quick it is browning , you may want to eliminate this time frame to get the internal temperature to 145 and the bacon browned nicely.
Your goal is to get the pork cooked to 145 degrees fahrenheit, and get the bacon crispy browned
once cooked remove from the oven
Serve with whipped potato for a Pennsylvania Dutch pork and sauerkraut New Years day meal

Nutrition