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

★★★★★

4.5 from 140 reviews
  • Author: Julian
  • Total Time: 2 hours 30 minutes
  • Yield: 6 servings 1x

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.

Ingredients

Scale

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

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

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Find it online: https://juliandempsey.com/pork-roast-and-sauerkraut-moms-traditional-recipe-recipe/