Pork Loin, Apples, and Sauerkraut

Pork Loin, Apples, and Sauerkraut

Kehl Berry

"Pork and sauerkraut is the traditional New Year's Day meal here in Pennsylvania Dutch Land. This is my rendition of that holiday meal. I usually serve it with mashed potatoes and applesauce."
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Ingredients

2 h 45 m servings 372 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 372 kcal
  • 19%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 36.4 g
  • 73%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 2607 mg
  • 104%

Based on a 2,000 calorie diet

See full nutrition

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.

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Directions

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  • Prep

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.
  3. Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl; rub onto the top and bottom of the roast.
  4. Make an indentation in the center of the sauerkraut mixture and place the seasoned roast in the indentation. Pour the remaining apple cider around the roast.
  5. Bake in the preheated oven for 1 hour; baste roast with juices. Continue baking roast, basting every 30 minutes, until cooked through, 2 1/2 to 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Footnotes

  • Cook's Notes:
  • Rule of thumb roasting time for this cut of pork is 15 minutes per pound.
  • Moroccan seasoning is a very good substitution for the Thai seasoning.
  • Add more cider if kraut becomes too dry.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 17
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i halved the recipe due to the size of the roast. i forgot the brown sugar and didn't have thai seasonings. i discovered i had no apple cider, so after asking on the buzz i got an excellent sub...

What a great way to start the New Year! I omitted the Thai seasoning from the rub and the brown sugar from the sauerkraut, but followed everything else. Delicious! My only regret is you don't...

I made this according to the recipe w/o changes and it turned out well. I did cut it in half, the only change I made. Like other reviewers I didn't have any Thai seasoning but I found a couple o...

I am making this again for dinner tonight. It came out so delicious the first time, I saved it to my recipe box. Didn't use the Thai seasoning, just seasoned salt. I also didn't have Apple Cid...

Very good recipe. Unless pork loin is on sale, use boneless country style ribs which are essentially just a pork shoulder/ pork butt sliced. Bone-in works just fine. You can also use a slow co...

I made this recipe as written with the exception of cutting it by half due to the amount of portions wanted. The dish was easy to put to put together. The only problem I had was that I needed to...

Due to a lack of Thai Seasonings I substituted a garam marsala mixture with coriander I had lying around. This was incredible. Everything pulls together well and obviously very versatile. Def...

Great pork tenderloin recipe, saved leftover sauerkraut for serving over grilled brauts

Delicious - made it exactly as described.

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