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.
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 an overview of the ingredients in the recipe (great to use as a visual grocery list at the store!). Scroll down to the recipe at the bottom for quantities.
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.
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.
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!
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.
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.
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!
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
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.
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.
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.
More easy pork recipes
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Pork Roast and Sauerkraut
Recipe details
Ingredients
- 1 (2- 3 poun) boneless pork loin roast
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons unsalted butter
- ½ 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
Instructions
- Heat the oven to 350°F.
- Season the pork loin with salt and pepper. Melt the butter in a large Dutch oven (or other oven-safe pot with lid), then brown the seasoned pork on either side over medium-high heat.
- Reduce heat to medium. Add onions around pork and brown, stirring from time to time, until starting to soften – about 2-3 minutes. Take off the heat.
- Combine sauerkraut, sliced apples, brown sugar and maple syrup in a large bowl. Check for seasoning, then spread over pork and onions.
- Close the lid, then place Dutch oven in the hot oven. Roast for 1.5 – 2 hours, or until the pork roast reaches an internal temperature of 145°F (for medium) to 155°F (for well done).
- Remove Dutch oven from the oven (careful, it’s hot – use oven gloves!). Let rest on the counter for 5 minutes, then remove pork from sauerkraut and cut into thick slices. Serve immediately over sauerkraut.
Notes
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.
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.
- 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.
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