Nancy Fuller’s Basic Bone-In Pork Roast
• 1 Bone-in center-cut pork loin roast tied by your butcher
• 4 1/2-pound
• 2 tsp Paprika, preferably smoked
• 1 tsp Granulated garlic
• 1 tsp Granulated onion
• Kosher salt
• Freshly ground black pepper
• 3 Tbsp Extra-virgin olive oil
• 1 Large onion sliced
• 2 Golden Delicious apples, peeled, cored, and cut into big chunks
• 1 1/2 pounds Sauerkraut, rinsed and drained well
• 1 Tbsp chopped fresh thyme
• 4 cloves Garlic, smashed and peeled
• 2 Bay leaves
• 1 cup Hard cider
• 3 Tbsp Light brown sugar
• 1 cup Low-sodium chicken broth
• 2 Tbsp Unsalted butter
Directions
- PREHEAT THE OVEN to 400°F. Pat the roast dry and sprinkle all over with 1 tsp of the paprika, 1/2 tsp of the granulated garlic, tsp of the granulated onion, and some salt and pepper. Heat half of the olive oil in a large Dutch oven over medium-high heat. Add the pork and brown on all sides, about 6 minutes. Transfer to a plate.
- Add the remaining olive oil to the pot. Add the sliced onion and cook, stirring, until wilted and light golden, about 5 minutes. Add the apples and sauerkraut and cook until the sauerkraut begins to brown on the edges, about 4 minutes. Season with the remaining 1 tsp paprika, 1/2 tsp granulated garlic, and 1/2 tsp granulated onion and some salt and pepper (easy on the salt, sauerkraut is salty on its own). Add the thyme, garlic, and bay leaves.
- Increase the heat to high and add the hard cider. Bring to a boil and cook until reduced by half, about 2 minutes. Add the brown sugar and chicken broth and return to a simmer. Put the pork, bone side down, on top of the sauerkraut and cover the pot.
- Transfer to the oven and bake until the pork reaches 145°F on an instant-read thermometer, about 45 minutes. Remove the pork to a cutting board and let rest for 10 minutes.
- Meanwhile, bring the sauerkraut and cooking juices to a boil over medium-high heat. Whisk in the butter and boil until the juices thicken slightly, about 2 minutes. Discard the bay leaves. Carve the pork roast and serve on a bed of the sauerkraut and apples.
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