Pork Roast with Sauerkraurt

Temperature and timing for Roast Pork: Pork develops its best flavor and texture when it is cooked to an interior temperature of 180 to 185-degrees on a meat thermometer. At this point all its juices have turned clear yellow with no trace of rosy color, and the meat is somewhat gray with only a suggestion of pink overtone. From 30 to 45 minutes per pound are required to roast a 3- to 8-pound piece of unchilled fresh pork to an internal temperature of 180 and 185 degrees. As it takes a good hour for a large roast to cool off when it is out of the oven, you can afford to allow yourself plenty of time. Here are some examples for covered roasting in a 325-degree oven: A 3 pound loin Bone in ... 1-1/2 to 1-3/4 hours Boned & rolled .... 1-2/4 to 2 hours Marinade Seche (Salt Marinade with Herbs and Spices) This tenderizes the pork and accentuates its natural flavor. Per pound of pork: 1 tsp. salt 1/8 tsp. freshly ground pepper 1/4 tsp. ground thyme or sage 1/8 tsp. ground bay leaf Optional: 1/2 clove mashed garlic Mix all the ingredients together and rub them in to the surface of the pork. Place in a covered bowl. Turn the meat 2 or 3 times if the marinade is a short one; several times a day if it is of long duration. Before cooking, scrape off the marinade, and dry the meat thoroughly with paper towels. Pork Braise ave Choucroute (Pork Braised with Sauerkraut) Braised Sauerkraut In France before sauerkraut is braised with wine, stock, aromatic vegetables, and spices, it is always drained and soaked in cold water for 15 to 20 minutes to remove all but a suggestion of its preserving brine. 2 lbs. (about 5 cups) fresh suarerkraut (canned raw sauerdraut may be used). Drain the sauerkraut and soak it in a large basin of cold water for 15 to 20 minutes or more, changing the water three times. Taste the sauerkraut, and when as much of the briny flavor as you wish has been removed, drain it. Taking it by small handfuls, squeeze out as much water as you cam. Pick it apart to separate the strands. A 1/2-chunk of bacon: Remove the rind and slice the bacon into 1/2-inch pieces about 2 inches long. Simmer it in 2 quarts of water for 10 minutes. Preheat oven to 325-degrees. 1/2 cup thinly sliced carrots 1 cup sliced onions 4 Tb. rendered fresh goose or pork fat, or butter A 2-1/2 to 3 quart, covered fireproof casserole Cook the bacon, carrots, and onions, in fat or butter slowly in the covered casserole for 10 minutes without browning. Stir in the sauerkraut and when it is well covered with the fat amd vegetables, cover and cook slowly for 10 minutes more. The following tied in washed cheesecloth: 4 sprigs parsley 1 bay leaf 6 peppercorns 10 juniper berries (or add 1/4 cup gin to the casserole) 1 cup dry white wine or 2/3 cup dry white vermouth 2 to 3 cups white stock, brown stock, or canned bouillon Salt A round of buttered paper Bury the herb and spice packet in the sauerkraut. Pour in the wine, and enough stock or bouillon just to cover the sauerkraut. Season lightly with the salt. Bring to the simmer on top of the stove. Lay on the round of buttered paper. Cover and set in middle level of preheated oven. Regulate heat so sauerkraut bubbles slowly for 3 hours. Pork Braised with Sauerkraut A 3-lb boneless roast of pork, previously marinated for several hours in salt. Brown the pork in hot fat in a skillet. After the sauerkeraut has cooked for 3 hours, brown the pork, add it to the casserole, and cook for another 2 hours until the pork is done. A hot platter Salt and pepper Then place the pork on a platter, drain the sauerkraut and arrange it around the pork. Correct seasoning. Degrease and season the cookin juices, and pour them over the sauerkraut.