I’m not sure how many potatoes you use; I just cut up a bunch until it looks right. I’m guessing around the same amount as the meat, or a little more (by weight).
The idea here is for the meat to cook for a long time, at a lower temperature, with the juice from the sauerkraut continuously permeating the pork
- 4 lb Pork Loin
- Potatoes (about as many as you want, I usually have 1-2 times the weight of the Pork Loin)
- 2 lb Sauerkraut (I buy the stuff from Fischers Meat Market in Muenster, Texas, US since they make it on site.)
- 1 Brown in bag
- Large baking dish (sufficient to contain juices in case of a leak)
- Cut potatoes in 1-2″ sizes.
- Cut small slit in Brown-in-bag (see directions)
- Place 1lb Sauerkraut, all potatoes and Pork Loin in bag, and remove all air.
- Cook for 2 hours at 350F
- Remove from oven and CAREFULLY open bag (it will be hot steam coming out)
- Add second pound of Sauerkraut, reseal bag and return to oven
- Cook for an additional 1-2 hours, until pork meat separates easily with a fork
Server hot. Leftovers can be stored in refrigerator, or frozen. If you freeze, it is best to remove the potatoes as they will acquire a granular texture when frozen. It does not hurt the potatoes, but the texture is not what you normally have.
This is Leoras recipe, as we remember it. She was mainly of German-American ancestry, so her cooking reflected that.
Tiffany makes this, but uses a crock pot (slow cooker) on low for 4-8 hours; she can turn it on before she leaves for work and have a great meal when she gets home.