READY IN ABOUT 1¾ hrs

Vern's Roasted Pork Loin Over Sauerkraut

Read Reviews (6)

"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." — VAR122

Directions

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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

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!

—barb

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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

—jessie

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9 Ratings

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.

—Lorna Alexander

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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.

—Susanne_NL

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Nov 15, 2012

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

—margaret1220

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Sep 02, 2012

My husband just made this for Sunday dinner. It is fantastic! Because my digestive system cannot tolerate whole cranberries, he substitued dried apricots snipped into berry-sized pieces.

—krumbar

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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.

Nutritional Information

Vern's Roasted Pork Loin Over Sauerkraut

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 350
Calories from Fat: 160

% Daily Value *
Total Fat 17.8g 27 %
Saturated Fat 5.8g 29 %
Cholesterol 74mg 25 %
Sodium 941mg 38 %
** Potassium 604mg 17 %
Total Carbohydrates 21.6g 7 %
Dietary Fiber 3.7g 15 %
Protein 26.3g 53 %
Sugars 12.5g
Vitamin A < 1 %
Vitamin C 26 %
Calcium 7 %
Iron 27 %
** Thiamin 93 %
** Niacin 84 %
** Vitamin B6 38 %
** Magnesium 14 %
** Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.