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.
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.
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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.