Vern's Roasted Pork Loin Over Sauerkraut Recipe - Allrecipes.com
Vern's Roasted Pork Loin Over Sauerkraut Recipe
  • READY IN ABOUT hrs

Vern's Roasted Pork Loin Over Sauerkraut

Recipe by  

"A great autumn recipe! Pork loin is roasted over a bed of seasoned sauerkraut. I serve this with baked potato and butternut squash. Other seasonings can be added to the kraut mixture, such as thyme or caraway seed."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat vegetable oil in a skillet over medium heat. Season pork roast with salt and black pepper. Brown the pork in the hot oil, about 5 minutes per side.
  3. Mix sauerkraut, cream of mushroom soup, onion, apple, cranberries, salt, and black pepper in a bowl. Spoon the mixture into a baking dish and place the pork roast on top of the sauerkraut mixture.
  4. Roast in the preheated oven until the meat juices run clear and an instant-read thermometer inserted into the center of the roast reads 160 degrees F (70 degrees C), about 1 hour. Remove roast and let rest for 10 minutes before slicing and serving with sauerkraut.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 10 mins
  • READY IN 1 hr 40 mins
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Reviews More Reviews

Oct 10, 2012

delicious! followed the recipe exactly with a few additions... i added a small amount of rosemary, thyme, caraway seed and minced garlic to the saurkraut mixture. served with dumplings. tender, moist, juicy and extremely flavorful! easy and simple. great for a weeknight feast. my husband loved it. i will definately be making this again!

 
Mar 15, 2014

A delicious and easy recipe. I was skeptical about the mushroom soup but it was not overstated and I found it balanced the sauerkraut and gave a smoother texture. I followed the recipe except I added 1/4 cup apple cider vinegar to the kraut mix and coated my 2.5 lb roast with 4 oz of unsweetened applesauce to prevent drying. Those little individual cups of applesauce are convenient. Big hit with husband and I'll make again. A good dinner for guests IF they like kraut.

 

13 Ratings

Jan 14, 2013

The roast turned out moist and tender but we did not care for the sauerkaut mixture. I did change the cranberries for dried apricots as another reviewer suggested. jessie

 
Nov 23, 2012

A really easy, tasty dish. Everyone raved on it, and said don't change a thing about it. It's added to my recipe box and I know it will become a regular at our house.

 
Jan 07, 2013

We made this recipe tonight and were very happy with it. I was a little concerned about the addition of the mushroom soup (mushrooms and sauerkraut?) but it ended up lending a nice creaminess to the kraut with no obvious mushroom flavor. I hurried the cooking by cooking the pork longer than just to brown, sauteing the onions a bit and warming the soup/kraut/apple/cranberry mixture in the microwave. This cut the cooking time to under an hour. We'll be making this again and maybe trying adding a few more spices/herbs to it.

 
Jun 28, 2014

First, I love sauerkraut. Was glad when I saw this recipe because I had a half pork loin thawed out and didn't know what to do with it. Added just a few of the spices others mentioned and no cranberries but I love the way this turned out. I cooked it for 90 minutes.

 
Mar 23, 2014

excellent, tangy and sweet don't be shy on the 'kraut and do not forget the garlic Chef Terry Ramsay

 
Nov 15, 2012

This was the best and easiest pork loin I ever tasted...will definitely make again!!!

 

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Nutrition

  • Calories
  • 350 kcal
  • 18%
  • Carbohydrates
  • 21.6 g
  • 7%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 17.8 g
  • 27%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 26.3 g
  • 53%
  • Sodium
  • 941 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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