The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
Pork and Sauerkraut Strudel is a great twist on the lucky New Year’s Day pork dinner!
Slow cooked pork loin is shredded and stuffed in puff pastry with Whiskey Dill Cleveland Kraut. The reserved pork broth is then turned into a delicious au jus that’s perfect for dipping slices of the strudel.
This recipe is flavorful, juicy and comforting recipe to enjoy during the winter months, or on game day.
- 2 Strudel
- 1 lb. center cut boneless pork loin
- 32 oz. beef broth
- 1 Tbsp. pepper
- 1 Tbsp. garlic powder
- 1 Tbsp. paprika
- 2 sheets puff pastry, thawed
- 2 cups Whiskey Dill Cleveland Kraut
- 1 egg, beaten
- 2 Tbsp. flour
- Optional: Trim pork loin fat layer. If you choose to keep the fat, it will give the au jus more flavor.
- In a slow cooker, add the beef broth, pepper, garlic powder and paprika. Whisk well.
- Add the pork loin to the slow cooker. Add water to completely submerge the meat, if needed.
- Cover the slow cooker and cook on low for 8 hours.
- Once the meat is done, shred the pork in the slow cooker. Transfer shredded pork to a bowl. Leave the remaining broth in the slow cooker and reserve for step 10.
- Roll out puff pastry. Add half of the pork in the center of each puff pastry followed by 1 cup of sauerkraut on top of the pork.
- Roll each puff pastry over and pinch to tuck in the ends so nothing leaks out.
- Brush each puff pastry with a beaten egg. Cut 3 slivers across the top of the puff pastry to vent while baking.
- Bake for 40 minutes at 350°F or until the puff pastry is golden brown.
- While the puff pastry is cooking, make the au jus. Add flour to pork broth in the slow cooker and bring to high heat. Whisk broth and flour together. Taste and add salt and pepper, if needed.
- When the puff pastry is done, cut in slices and serve with au jus.