New Year's Day Recipe - Pork and Sauerkraut

By Robyn Keller 

With the New Year coming rapidly, I thought it would be nice to share my traditional New Year’s Day recipe.  I know from talking to many people that different regions have their own traditional New Year’s recipes, but one similarity they do have, is the foods consumed on January 1st are supposed to bring you good fortune. Greens, such as cabbage, collards, kale and chard are consumed because their green leaves resemble folded money; and are thus symbolic of economic fortune.  
My Sister-in-Law, Shelly, is from the south, and she always makes Black-eyed peas. There are even those who believe in eating one pea for every day in the New Year.  This all traces back to the legend that during the Civil War, the town of Vicksburg, Mississippi, ran out of food while under attack. The residents fortunately discovered black-eyed peas and the legumes were thereafter considered lucky. 
In Italy and the United States, the custom of eating pork on New Year’s is because the rich fat content signifies wealth and prosperity.  So in keeping with some of these traditions, I’m sharing my mobileFRIENDLY recipe, Pork and Sauerkraut. It's easy because you prepare the meat, stick in a pan and voila! ENJOY!

Pork & Sauerkraut
3 – 4 lb. Boneless Pork Roast or Pork Tenderloin
5-6 slices of sautéed bacon, crumbled
2 lbs. drained sauerkraut (I purchase sauerkraut that comes in a bag, and I make a small cut in one of the corners and drain it in the sink.)
2 cups apple sauce (individual cups are easy to open)
1 T. brown sugar
¼ cup dry white wine
½ T. dry mustard
¼ t. pepper

In a bowl, combine the drained sauerkraut, apple sauce, brown sugar, wine, dry mustard and pepper, and mix well. Then stir in the cooked bacon. Pour into a roasting pan with a lid.
To prepare the pork, cut about five or six little slits in the pork and push a garlic clove in each slit. Rub a little olive oil on the pork and season. I use a great seasoning called Krakow Nights*, but salt and pepper will work fine. 

Brown the pork on all sides and place on top of the sauerkraut mixture with the fat side up. (When I brown the pork, I use a large saute pan so that I can roll the pork to brown it on all sides since I don't have the strength to lift it to turn it.) Cover and bake at 350 for 1 hour or until the internal temperature of the meat reaches 160. (I recommend having someone help you lift pan in and out of oven.)
I like serving the Pork and Sauerkraut with Mashed Potatoes.  YUMMY!!
*I order a lot of my spices from They have a wonderful selection and that’s where I found Krakow Nights.

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