Prune-Stuffed Roast Pork with Kielbasa and Sauerkraut Recipe
As featured in The Applegatarian. "Every New Year's Day, my parents hosted an all-day open house for the whole street, a smorgasbord of food and drink and community. In the evening, the neighbors...
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Cooking tools:
- Slow cooker
- Instant-read thermometer
- Skillet
- Long thin sharp knife
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Paper towel
- Aluminum foil
- Fork
- Tongs
- Serving platter
- Fine-mesh sieve
- Spoon
Ingredients
- 1½ cups pitted prunes
- 1 cup dry white wine
- 1 (4 to 5-pound) boneless pork loin
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ cup Dijon mustard
- ¾ teaspoon dried thyme
- 4 pounds sauerkraut, drained
- 1 yellow onion, thinly sliced
- 1½ pounds kielbasa, cut into 4-inch lengths
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