Name: Pork Loin with Sauerkraut and Apples
Prep time: 15 min
Cook time: 60 min
Yield: 4-6 servings
Cuisine: German
Ingredients: 2-3 pound pork loin roast; 1/2 teaspoon Pink Himalayan salt (or Celtic salt); 1/2 teaspoon pepper (freshly ground); 2 tablespoons butter (or ghee); 2 large onions (chopped); 3 cloves garlic (chopped); 1 cup chicken bone broth; 4-6 cups sauerkraut (rinsed and drained); 3 Granny Smith apples (peeled, cored and chopped)

Pork Loin with Sauerkraut and Apples

By :Kellyann Petrucci

This is a traditional German dish often served on New Year’s Day for good luck. The cooked apples, onions, and kraut are sometimes served over mashed potatoes. It might sound like a crazy combination, but the flavors meld to create a sweet and savory sauce. Try them over cauliflower mashed potatoes to soak up all that goodness.

Course

Main Course

Cuisine

German

Difficulty

Easy

Browse Category

Meat

Duration

1-2 hours

Diet	Celiac, Gluten Free, Low Carb, Paleo

Cooking Technique

Pressure Cook

Main Ingredient

Apples, Pork, Sauerkraut

Prep Time

15 minutes

Cook Time

60 minutes

Servings

4-6 servings

Ingredients

2-3 pound pork loin roast
1/2 teaspoon Pink Himalayan salt or Celtic salt
1/2 teaspoon pepper freshly ground
2 tablespoons butter or ghee
2 large onions chopped
3 cloves garlic chopped
1 cup chicken bone broth
4-6 cups sauerkraut rinsed and drained
3 Granny Smith apples peeled, cored and chopped

Course

Main Course

Cuisine

German

Difficulty

Easy

Browse Category

Meat

Duration

1-2 hours

Diet	Celiac, Gluten Free, Low Carb, Paleo

Cooking Technique

Pressure Cook

Main Ingredient

Apples, Pork, Sauerkraut

Prep Time

15 minutes

Cook Time

60 minutes

Servings

4-6 servings

Ingredients

2-3 pound pork loin roast
1/2 teaspoon Pink Himalayan salt or Celtic salt
1/2 teaspoon pepper freshly ground
2 tablespoons butter or ghee
2 large onions chopped
3 cloves garlic chopped
1 cup chicken bone broth
4-6 cups sauerkraut rinsed and drained
3 Granny Smith apples peeled, cored and chopped

Instructions

Season roast with salt and pepper.
Set your Instant Pot to the Sauté setting. When display reads "hot", melt the butter or ghee, and brown the roast on all sides.
Remove the roast from the cooker and add onions, garlic, and broth. Scrape brown bits from the bottom of the pot.
Return roast to the Instant Pot. Using the Manual setting, adjust to high pressure and set to cook for 45 minutes.
When time is up, use the quick release method to release pressure and quickly add sauerkraut and apples to the cooker.
Bring back to full pressure for 5 minutes and again use the quick release method.
Slice and serve with sauce. Enjoy!

http://drkellyann.com/paleo-recipes

Kellyann Petrucci

Kellyann Petrucci, M.S., N.D., is the author of the New York Times bestselling book Dr. Kellyann’s Bone Broth Diet (Rodale, 2015) and Dr. Kellyann’s Bone Broth Cookbook (Rodale, 2016). She also is the host of the PBS special, 21 Days to a Slimmer, Younger You. A weight-loss and natural anti-aging transformation expert, Dr. Petrucci has a private practice in the Birmingham, Michigan area and is a concierge doctor for celebrities in New York City and Los Angeles. She is a board-certified naturopathic physician and a certified nutrition consultant. Dr. Petrucci is a regular guest on television shows including The Doctors, Dr. Oz, Good Morning America, and national news programs, and has authored six books for John Wiley & Sons. In addition, she is a regular contributor to The Huffington Post and MindBodyGreen. She is the driving force behind the popular website drkellyann.com.