This is absolute German comfort food. I love this dish – and while it may not be the most colorful supper – it is slam-packed with classic flavor.
To begin, pat dry, and salt & pepper a top loin or boneless sirloin pork roast. Heat a tablespoon of oil in an oven-safe Dutch oven over medium high heat. Set the roast in the oil and let it pop and sizzle for about 8 minutes.
Turn it over and let it do the same on the other side.
Carefully move the roast to a platter, and deglaze your pot with a half cup or so of dry white wine.
Stir it around to get the brown bits loose.
Turn off the heat.
Half or quarter 2 pounds or so of red or golden potatoes. You can peel them if you want – but why? Just wash and cut off any eyes.
Place the roast back in the Dutch oven, and nestle the potatoes all around it.
Now top this all with a jar of good sour kraut.
Over the top of the sour kraut, sprinkle a tablespoon of caraway seeds.
Put the lid on, and bake this in your oven for 4 hours at 325 degrees.
Place the contents of the Dutch oven on a platter – sour kraut will be everywhere – just do your best.
We had this with some zucchini corn fritters – and of course some good German Dusseldorf mustard for the pork. Enjoy!