I used the white wine option for the liquid and also for the gravy. The gravy is simple and a must! It makes the whole meal! I also baked some sauerkraut, carrots, and onions with the roast for some veggies. We'll be using this recipe many many more times!
This was amazing!!! I used a pork tenderloin and cooked it in my electronic pressure cooker. I didn't cut back on any of the liquids, I actually added a bit more probably a cup to cup and a half of beer. I rubbed it w/a lot of our favorite beer mustard prior to cooking and didn't salt or pepper the meat. I did add a little to the veggies before placing the meat in. I had exactly 2 cups of liquid left and when the gravy thickened I added 1/3 cup of sour cream to it...heaven! We had this along with rosemary roasted red potatoes, fantastic! I will definitely be making this for years to come :)
Heaven on a fork!!!! This was just amazingly good....juicy, so tender you couild cut it with a fork. We kept going back for more like pigs. I had a roast just under 4 pounds and it was done to 165 in 2 hours and 20 minutes. I added a can of sauerkraut (@16 oz) to the veggies; mixed sour cream into the gravy; coated it all over with country mustard before applying the caraway seed mixture; reduced the salt and cooked it in a dutch oven according to directions. I will make this again and again....real comfort food. TY, Molly!!
This was excellent...and so easy. I used a 7 pound shoulder roast and added potatoes to the vegetables so I would end up with a more complete side dish. I had 2 cups of pan juices so I didn't need any other liquid to make the gravy. I did add 4 ounces of sour cream to it near the end. We really enjoyed the flavor and this is something I would definitely make again.
Goodness gracious, but this was amazing...I used the crock pot and thickened it with tapioca, but the results were the same, I believe. Tender, tasty, and the caraway seeds softened while cooking to give the pork a dark, almost nutty flavor.
i cook sauerkraut in bottem with carrots and onions is a good winter meal but i dont put veg in til second cooking so they wont fall apart and use sour cream not gravy
Try roasting pork butt fat side up on top of vegetables and add 2 Granny Smith apples cored seeded peeled and quartered, and 1# good rinsed sauerkraut
This was very good! Never tried a gravy with this type of pork roast. I may add cabbage sometime, not kraut but the subtle flavor might be nice. Love what the caraway does to it too.
This recipe is reposted from the Gundelsheim website.... minus the cabbage recipe.<br/>http://gundelsheim.com/recipes/red-cabbage-german-roast-pork