Recipe by VAR122
"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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1 (2 pound)
boneless pork loin roast
salt and ground black pepper to taste
1 (16 ounce) can
1 (10.75 ounce) can
condensed cream of mushroom soup
apple - peeled, cored, and chopped
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.
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!
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.
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
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.
excellent, tangy and sweet don't be shy on the 'kraut and do not forget the garlic
Chef Terry Ramsay
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.
This was the best and easiest pork loin I ever tasted...will definitely make again!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Vern's Roasted Pork Loin Over Sauerkraut
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 160
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