Reviewed: Jan. 5, 2012

This was my first time making Pork and Sauerkraut and it was not difficult at all.

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4 users found this review helpful

Reviewer:

Saril

Reviewed: Jan. 4, 2012

***** awesome-added the rootbeer, and an apple..rave reviews

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3 users found this review helpful

Reviewer:

ayn327

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Home Town: Brooklyn, New York, USA

Reviewed: Jan. 2, 2012

Good recipe. I used jarred sauerkraut and doctored it up with a bit of brown sugar and white wine in addition to the caraway seeds. Browned the pork on the stove top before putting it on top of the sauerkraut in the roasting pan. Baked at 450 for 30 minutes, then lowered the oven temp to 200; 3 1/2 hours baking time for 5lbs of pork. The kraut was watery so I set the pork aside and baked it with the lid off for another 45 minutes and cooked off some of the liquid-- it was delicious!

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Reviewer:

Shmoopy

Reviewed: Jan. 1, 2012

Excellent dinner. My hubby raved about it. I also added two granny smith (tart) apples and 2 T of brown sugar as suggested in other reviews. I was so proud of myself....it was that good and will not wait until New years 2013 to make this again. :)

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Reviewer:

CindyEwan

Reviewed: Dec. 21, 2011

Very good! The only change I made was I added more caraway - only because we really like it. Thank you. This is how I am going to cook it from now on.

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Reviewer:

kellyf4

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

Reviewed: Dec. 20, 2011

My boyfriend and I loved it. It was so easy to make. We just used 2 lbs of pork loin but I added 16 oz of saurkraut and we thought it was the perfect amount-- but we love saurkraut. I add any other ingredient but I took someones suggestion and added more caraway seeds. DELICIOUS and simple!

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Reviewer:

Mogwaifearh2o

Reviewed: Nov. 12, 2011

We loved this. So easy and tasty. I did add 3 regular sized granny smith's, about a cup of apple juice (had no beer as others had suggested), 2 tablespoons brown sugar, no caraway seeds, and used 32 ounces sauerkraut. Cooked at 300 several hours and reduced to 200 for about 3. Served over mashed potatoes.

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Reviewer:

grampnana

Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

Reviewed: Oct. 16, 2011

Terrific recipe! I followed some suggestions and added 1/4 cup brown sugar to the sauerkraut. I also added a chopped apple toward the end of the cooking time. I shredded the pork and served with egg noodles. My family all loved it, and we are not big sauerkraut eaters.

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Reviewer:

Mel

Reviewed: Sep. 26, 2011

This was excellent! I didn't even have the caraway seeds, but the pork was tender and yummy, not at all dried out like I remember this dish being so often in the past. Try it. If you like sauerkraut, you'll love this meal! Served with mashed potatoes and a salad. Guests loved it too.

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3 users found this review helpful