Pennsylvania Dutch New Years Pork and Sauerkraut Dinner

Source

Author: Bob and Robin Young

Source: Jon Lindsay of Jerome Bettis' Grill 36 in Pittsburgh, PA

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

Comments

A traditional Pennsylvania Dutch pork and sauerkraut dinner that you can prepare at home - a restaurant quality meal conceived by Jon Lindsay - executive chef at Jerome Bettis' Grill 36 in Pittsburgh using Snowfloss sauerkraut. (We make our own) Eating sauerkraut on New Year's is an old Pennsylvania Dutch tradition. It's said to bring good luck. The traditional meal consists of pork and sauerkraut served together, with the sauerkraut representing luck and the pig representing rooting into the New Year.

Degree of Difficulty

Degree of Difficulty: Easy

Oven Temperature: 350°F

Servings

Servings: 8

Ingredients

Ingredients

5

lbs

Pork Loin

2

lbs

Sauerkraut (Snowfloss or we make our own)

¼

c each

Cumin, dry mustard, paprika, salt, pepper - for the dry rub

Olive Oil

2

c

Chicken Stock

2

c

Riesling wine

2

c

sliced Onions

½

lbs

sliced Bacon

2

thin sliced Apples

5

lbs

seasoned Potatoes - thyme and salt and pepper

Directions

1

Combine the spice rub dry ingredients and rub into pork. Sear in pan with olive oil on all sides. Add onions, add chicken stock, reduce.

2

Season potatoes and reserve in a baking pan. Add pork and onions to pan with potatoes. Add sliced apples, bacon and top with sauerkraut. Add wine and cover.

3

Place in conventional oven at 350 degrees for 2 hours.

Cooking Times

Preparation Time: 30 minutes

Cooking Time: 2 hours

Inactive Time: 10 minutes

Total Time: 2 hours and 40 minutes