Pennsylvania New Year's Dutch Pork & Snowfloss Sauerkraut Dinner Recipe


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.

Main ingredients:
5 pound pork loin; 2 pounds Snowfloss sauerkraut

Dry rub:
(1/4 cup each) Cumin, cayenne, dry mustard, paprika, salt, pepper

Olive oil, 2 cups chicken broth, 2 cups Riesling wine,
2 cups sliced onions, 1/2 pound sliced bacon,
2 thin sliced apples, 5 pounds seasoned (thyme/s & p) potatoes

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

Place in conventional oven at 350 degrees for 2 hours.

Enjoy. Serves 4-5. Happy New Year!


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