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–+ servings
Sliced pork roast with sauerkraut and apples on a serving platter.
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Pork and Sauerkraut Recipe

This pork roast with sauerkraut is tender, flavorful, and easy to make. A classic comfort food recipe perfect for busy weeknights or Sunday dinner.
Author: Nikki Lee
Servings: 6 servings
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes

Ingredients 

  • 3-4 pound pork loin roast
  • 1 tablespoon avocado oil or neural oil
  • 1 teaspoon kosher salt or to taste
  • ½ teaspoon black pepper
  • 32 ounces sauerkraut drained
  • 2 medium apples cored and sliced into wedges or diced (optional)
  • 3 tablespoons brown sugar
  • 1 packet beefy onion soup mix dry
  • 1 cups chicken broth or light beer

Instructions

  • Remove the pork loin out of the refrigerator. Preheat the oven to 325°F.
  • Season pork loin with salt and pepper.
  • In a dutch oven, over medium-high heat, place oil until the pan is hot. Add pork loin and a sear on all sides. Turn the fat side up.
  • Add the sauerkraut and apples around the pork roast and sprinkle brown sugar over the top of the sauerkraut mixture.
  • Sprinkle the dry onion soup mixture over the pork roast and on top of the sauerkraut mixture.
  • Pour the beer or broth over the sauerkraut.
  • Cover with a tight lid or foil and bake for 20-25 minutes per pound or the pork is tender (the internal temperature should reach 145°F).
  • Let the roast rest for 15 minutes before slicing.
  • To brown, turn the oven to 450°F. Put the roast back in the oven uncovered for 5-10 minutes.
  • Remove from the oven. Transfer the pork to a cutting board and slice. Stir the sauerkraut mixture and serve with pork.

Notes

Slow Cooker Instructions

Season the pork roast with salt and pepper. Add drained sauerkraut and apples (if using) to the slow cooker and sprinkle with brown sugar. Place the pork on top, fat side up, and sprinkle with onion soup mix. Pour broth or beer around the pork. Cook on LOW for 8–9 hours or HIGH for 4–5 hours, until tender and the pork reaches 145°F. Let rest, then slice and stir sauerkraut into the juices before serving.

Nutrition

Serving: 1 serving | Calories: 425 kcal | Carbohydrates: 25 g | Protein: 53 g | Fat: 12 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Cholesterol: 144 mg | Sodium: 2181 mg | Potassium: 1236 mg | Fiber: 6 g | Sugar: 15 g | Vitamin A: 63 IU | Vitamin C: 25 mg | Calcium: 77 mg | Iron: 4 mg

Find it online:

www.soulfullymade.com/pork-roast-and-sauerkraut/