Vern's Roasted Pork Loin Over Sauerkraut

Vern's Roasted Pork Loin Over Sauerkraut

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"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

1 h 40 m servings 350 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 350 kcal
  • 18%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 941 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

Directions

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  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.

Reviews

14
  1. 19 Ratings

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Most helpful positive review

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. tend...

Most helpful critical review

Made this roast and followed directions for oven temp, etc. After 1 hr 10 mins, I removed the 1.8 lb roast from the oven and tested the temp. It was not done completely. I would recommend a h...

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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. tend...

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 ...

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 cra...

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

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

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...

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

Made it just as recipe says. Great hit and enjoyed by all.

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