German Pork Roast with Knödel and Rotkohl

Method

1. Preheat oven to 190°C (375°F).
2. Heat oil in a large oven-safe dish and brown the pork loin on all sides.
3. Add chopped onion and garlic, then stir in paprika.
4. Pour in chicken broth and bring to a simmer.
5. Cover and bake for 1.5 hours, then remove the pork and set aside.
6. In a bowl, mix flour, egg, sour cream, and a pinch of salt to make a dumpling dough.
7. Drop spoonfuls of the dough into the pot with the remaining broth.
8. Cover and bake for another 20 minutes.
9. Meanwhile, cook sauerkraut in a separate pan with butter until tender.
10. Serve the pork with dumplings and sauerkraut.
11. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.