Roast Pork With Sauerkraut
Serves 6 to 8.
Note: Most pork roasts are sold without skin, but you can order pork loin with skin from most butchers. The advantage of skin is that it gets nice and crunchy. You can also roast the meat without the skin, but at least have a small layer of fat on it to keep it juicy. The sauerkraut here is a quick pan version. Serve the meat with potatoes, roasted or mashed. Leftovers are great in sandwiches. From “Scratch,” by Maria Rodale.
• 1 boneless, skin-on pork loin roast (about 5 lb.) (see Note)
• 2 tbsp. extra-virgin olive oil, plus extra for roasting
• 1 tbsp. chopped fresh rosemary or 1 1/2 tsp. dried
• Sea salt
• 1 small yellow onion, halved and thinly sliced
• 1/2 head cabbage, cored and thinly sliced
• 1/2 c. apple cider vinegar
• 1/2 c. water
• 1/3 c. apple cider
Preheat oven to 400 degrees.
Place pork loin, skin-side up, on large rimmed baking sheet. Score the skin with a small, sharp knife at 1/2-inch intervals and rub with a little oil, the rosemary and salt to taste.
Roast for about 1 hour, or until golden and crispy. (The internal temperature should read 145 degrees on a meat thermometer.) If the skin isn’t crispy, turn the broiler on high and broil 3 to 5 minutes, until crispy. Let rest for 5 to 10 minutes.
While pork is roasting, in large cast-iron skillet, warm 2 tablespoons oil over medium-high heat. Add onion and a pinch of salt and cook for 3 minutes, until onions are soft. Add cabbage, vinegar, 1/2 cup water and cider, and stir to combine. Bring to a boil, cover, reduce heat and simmer for 35 minutes, or until cabbage is pale and tender.
Slice pork and serve with the sauerkraut.