Ruby Choucroute with a Braised Brined Pork roast piled on creamy fluffy Cream Cheese Mashed Potatoes makes the best fall dinner. What is Ruby Choucroute? Pickled Red Cabbage or sauerkraut. Roasting mellows the tang of kraut and deepens the flavors in the dish.
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Brine pork from 3-24 hours for best flavor. Bring water, peppercorns, cloves, thyme, garlic, salt, and brown sugar to a boil. Stir to dissolve sugar and salt. Add ice cubes and apple cider, cool. Place pork in large ziplock bag, add brine, squeeze out excess air and seal closed. Place bag in a pan - in case the bag leaks. Refrigerate from 3-24 hours.
Prepare Sweet n Sour Red Cabbage (see recipe link - or may substitute sauerkraut).
Preheat oven to 325 degrees. Drain brine from pork and discard brine; pat dry pork with a paper towel. Season to taste with salt and pepper (careful with salt, brining the meat adds salt).
Heat oil on high in dutch oven or roasting pan. Carefully place pork in hot pan and sear all sides (about 5-10 minutes per side). Remove pork from the dutch oven. Place Sweet n Sour Cabbage (or sauerkraut) in bottom of dutch oven. Nestle pork on top of cabbage; cover and place in oven to roast until internal temperature reaches 150 degrees (depending on thickness of meat, 1-3 hours)
Remove from oven and rest for 5-10 minutes.
Place Cream Cheese mashed potatoes on plates, add red cabbage, top with slices of pork. If desired, drizzle with cider jus
1 ½ cups apple cider
½ cup apple cider vinegar
¼ cup maple syrup
1-3 teaspoons cornstarch
Place apple cider and apple cider vinegar in saucepan. Bring to a boil and reduce volume by about one half. Add maple syrup. If desired, to thicken, mix cornstarch with a little cool apple cider and stir into reduced jus; stirring, bring to a boil. Jus will be slightly thickened and clear.