Pork Roast and Sauerkraut (Mom’s Traditional Recipe) Recipe

Introduction

This comforting pork roast with sauerkraut is a classic dish that brings together tender, caramelized pork and tangy sauerkraut for a hearty meal. Perfect for family dinners, it combines simple ingredients with traditional flavors in one pot.

Ingredients

• 1 pork loin (3-4 lbs)
• Salt and pepper (to taste)
• Drizzle of olive oil
• 1 apple (optional)
• 1 onion (optional)
• 2 pounds sauerkraut
• 1/2 cup apple juice or chicken stock

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Pat the pork loin dry with paper towels and season it generously with salt and freshly cracked pepper.
3. Step 3: Heat a Dutch oven over high heat on the stovetop and add a drizzle of olive oil.
4. Step 4: Place the pork loin fat side up in the hot pan and sear for at least 4 minutes until the surface is nicely caramelized.
5. Step 5: Turn the pork to sear all sides evenly for a delicious crust.
6. Step 6: Remove the pork to a clean plate. In the same pan, sauté the chopped onion and apple until they start to brown.
7. Step 7: Use some of the liquid from the sauerkraut to deglaze the pan, scraping up all the browned bits from the bottom.
8. Step 8: Return the pork to the pan and add the rest of the sauerkraut around it.
9. Step 9: Cover the pan and transfer it to the oven. Roast for about 2 hours, or until the internal temperature reaches at least 145°F (63°C).
10. Step 10: Remove the pork and sauerkraut from the oven and place them on a serving platter. Let the pork rest for 15 minutes to redistribute the juices before slicing.

Tips & Variations

• Using apple juice adds a subtle sweetness that balances the tanginess of the sauerkraut; you can substitute with chicken stock for a milder flavor.
• If you prefer, add caraway seeds or smoked paprika to the sauerkraut for an extra layer of flavor.
• Choosing a pork loin with a good fat cap ensures the meat stays juicy during roasting.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat to keep the pork moist. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of pork for this recipe?

Yes, a pork shoulder or pork butt can also work well and will be even more tender due to their higher fat content, but adjust cooking times accordingly.

Is it necessary to sear the pork before roasting?

Searing the pork adds flavor through caramelization and helps create a delicious crust. While you can skip it, searing improves the overall taste and texture.

Pork Roast and Sauerkraut (Mom’s Traditional Recipe) Recipe

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★★★★★

4.5 from 140 reviews

• Author: Julian
• Total Time: 2 hours 30 minutes
• Yield: 6 servings 1x

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Description

This classic Pork Roast and Sauerkraut recipe is a comforting traditional dish featuring a succulent pork loin slow-cooked with tangy sauerkraut. The pork is first seared to develop a rich caramelized crust, then braised in the oven with sauerkraut, apple, and onion to create a flavorful, tender roast bursting with homestyle charm.

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Ingredients

Scale 1x2x3x

Pork and Seasoning

• 1 3-4 lb Pork loin
• Salt and pepper, to taste
• Drizzle of olive oil

Additional Flavorings

• 1 Apple, sliced (optional)
• 1 Onion, sliced (optional)

Sauerkraut and Liquid

• 2 Pounds Sauerkraut
• 1/2 Cup apple juice or chicken stock

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Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) to prepare for roasting the pork after searing.
2. Season the Meat: Pat the pork loin dry with paper towels to ensure good browning. Season generously with salt and freshly cracked black pepper on all sides.
3. Heat the Dutch Oven: Place a dutch oven on the stovetop over high heat and add a drizzle of olive oil, allowing it to heat until shimmering but not smoking.
4. Sear the Pork: Place the pork loin fat side up into the hot dutch oven. Sear for at least 4 minutes until the surface develops a deep golden-brown caramelization.
5. Sear All Sides: Flip the pork and sear on all other sides to lock in flavor and create a crust around the entire roast.
6. Sauté Apple and Onion: Remove the pork and set aside on a clean plate. In the same pan, add sliced onion and apple. Sauté until they begin to soften and take on color, absorbing the browned bits left behind.
7. Deglaze the Pan: Pour in some liquid from the sauerkraut (or apple juice/chicken stock as needed) and scrape the bottom of the pan to lift all the flavorful browned bits into the mixture.
8. Assemble in Dutch Oven: Return the pork to the pan on top of the sautéed onions and apples. Spread the sauerkraut evenly around and over the pork.
9. Roast Covered: Cover the dutch oven with a lid and transfer to the preheated oven. Roast for about 2 hours, or until the pork reaches an internal temperature of at least 145°F (63°C) for safe consumption.
10. Rest and Serve: Remove the pork and sauerkraut from the oven and transfer to a serving platter. Allow the pork to rest for 15 minutes to let juices redistribute before slicing for moist, tender servings.

Notes

• Using a dutch oven is key for even heat and the ability to sear on stovetop then roast in the oven seamlessly.
• Optional apples and onions add sweetness and depth to the dish but can be omitted if preferred.
• Make sure to rest the pork after roasting to keep it juicy and tender.
• Internal temperature for pork should be at least 145°F with a 3-minute rest time for safe consumption according to USDA guidelines.
• You can substitute the apple juice with chicken stock for a different flavor profile.

• Prep Time: 15 minutes
• Cook Time: 2 hours 15 minutes
• Category: Main Dish
• Method: Roasting
• Cuisine: American

Keywords: Pork roast, Sauerkraut, Dutch oven recipe, Traditional pork loin, Braised pork, Comfort food