Pork Roast and Sauerkraut Recipe

Name: Pork Roast and Sauerkraut
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Ingredients: 1 (2- 3 pound) boneless pork loin roast; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons unsalted butter; 1/2 cup thinly sliced onion; 1 (32-oz) package sauerkraut (undrained); 2 medium apples (cored and sliced into wedges); 1 tablespoon light brown sugar (packed); 2 tablespoons maple syrup

This Pork Roast and Sauerkraut is the perfect hearty dinner. Everything roasts together in the oven for quick prep, and it’s a great and easy tradition for New Year’s Day.

female hand holding platter with sliced pork roast and sauerkraut

There’s nothing like a good, old-fashioned tradition! My German grandmother most certainly instilled a love for all things sauerkraut in me. She often served it with pork – and not just on New Year’s Day, we definitely had it year round.

I really enjoy apples with my pork (just like my Pork Chops with Apples and Onions, or my Roasted Pork Tenderloin with Apples and Bacon).

So here, I’m sharing our very traditional pork loin roast with sauerkraut, apples and onion. I roast it in the oven like my grandma did – so easy and super fuss-free with just a few simple ingredients!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for pork and sauerkraut with text labels — Ingredients for Pork Roast and Sauerkraut: Butter, apples, maple syrup, brown sugar, salt, pepper, pork loin roast and sauerkraut.

Ingredient notes

Pork: If you want to use chops rather than the full loin, please bear in mind that they’ll cook much faster. This cut of pork dries out easily, so be careful if you make any substitutions; and definitely adjust your roasting time.
Sauerkraut: Different sauerkrauts can have a very different taste. My husband likes it very sour and spiced, so he often adds white wine vinegar, cumin, bay leaf and juniper berries to the roasting pan when we buy it at the grocery store (we also have a farmer selling it locally at times, and that one is much more seasoned/sharp). I suggest tasting your sauerkraut and adding seasoning according to what you like best. I kept the recipe basic so it works for everyone – not all people are crazy about having their mouth seize up when they eat dinner, so I’m leaving my husband’s taste buds out of it.
Sugar/maple syrup: I like a sweet/sour combo, but if you feel weird about it, you can just leave these out or use just one.
Apples: I used a more tart apple variety, which I strongly recommend here. Granny Smith or Braeburn would work well. Very sweet apples like Gala may make the dish taste too sweet.

How to make Pork Roast and Sauerkraut

1. Start by seasoning the pork with salt and pepper, then brown it in the butter in a large Dutch oven (or other oven-safe pan with lid) for a few minutes on both sides.

raw pork roast in dutch oven with butter

2. Once the pork is browned, add the onions to the pan and roast them for a few minutes, tossing them from time to time. You just want them to start to soften and get a little color, they don’t need to fully cook.

dutch oven with pork roast and raw onions on single burner

pork roast with cooked onions in Dutch oven

3. In a large bowl, combine the sauerkraut, apples, brown sugar and maple syrup. Feel free to taste and add seasoning/white wine vinegar to your taste!

glass bowl with apples, sauerkraut, maple syrup and brown sugar

female hand stirring a bowl with sauerkraut and apples

4. Spread the sauerkraut mixture over the pork in the Dutch oven. Make sure to cover all the meat evenly so the top doesn’t dry out as it roasts.

Close the lid and roast in the hot oven for 1.5 to 2 hours.

female hand smoothing out sauerkraut and apples in Dutch oven

I recommend starting to check the internal temperature of the roast after 1 hour and 20 minutes, then check every 10-15 minutes to make sure you’re not overcooking the meat – it really dries out if it is in the oven for too long, because it’s such a lean cut.

5. Rest the pork for 5 minutes on the counter, then dig it out of the sauerkraut.

close up photo of pork roast sitting on sauerkraut

Cut the pork roast into thick slices against the grain.

I recommend you serve this immediately and don’t leave it sitting around – especially not once the roast has been sliced. Again, it’s a lean cut, so you want to retain as much of the juiciness as possible!

overhead view of Dutch oven with cooked pork and sauerkraut

sliced pork and sauerkraut on wooden board

Serve the roast over the sauerkraut and apples – such a wonderful comfort food dinner!

Recipe tips

Brown the pork well on either side – this will add so much flavor to the dish!
Do not skip browning the onions, or they’ll retain a very sharp and unpleasant flavor.
If you don’t have a large Dutch oven, you can also make this in a roasting pan, provided you have a lid for it. You can brown the pork and the onions in the oven if it’s not safe to use on the stove – just heat the oven to 425°F. Melt the butter on the roasting pan, then add the pork and onions. Roast uncovered at 425°F for 5-8 minutes on either side. Then, add the sauerkraut mixture on top, cover with the lid and roast for 1.5 – 2 hours at 350°F.

Pork roast FAQs

What temperature should you cook a pork roast to?

According to the USDA, you should cook pork loin to an internal temperature of 145°F, then let it rest for 3 minutes. This is for cooking the pork roast to medium. It will be well done at 160°F. If you want it well done, remove the pork when it reaches 155°F and follow with a 5 minute rest.

Is it best to cook a pork roast covered or uncovered?

Definitely covered! This is a lean cut with little fat, so covering it helps to lock in the juices.
Here, we’re covering the roast with both sauerkraut AND a lid to help retaining as much juiciness as possible.

Does pork roast get more tender the longer you cook it?

It’s best to cook the pork roast at a moderate temperature (we’re doing 350°F here) for a good amount of time. However, you only want to cook it until it reaches the safe internal temperature of 145°F – 160°. Cooking the roast for longer than this will only dry it out and make it tough, not more tender.

Serving ideas

We love this recipe with mashed potatoes (make them in the instant pot, if you like!) on the side. And a goo helping of whole grain Dijon mustard!

If you want to add some greens, I suggest making sautéed green beans – it’s our favorite with this dish.

overhead view of white plate with mashed potatoes, pork roast and sauerkraut

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PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

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