Description
This comforting baked pork and sauerkraut recipe features tender pork loin, tangy sauerkraut, sweet onions and apples, and earthy caraway seeds. It’s an easy, nostalgic weeknight dinner that’s perfect for chilly nights or family gatherings.
Ingredients
Scale
- 2.5 lbs boneless pork loin roast, trimmed
- 32 oz sauerkraut, drained (not rinsed)
- 2 medium yellow onions, thinly sliced
- 2 tsp caraway seeds
- 1 large apple, peeled and sliced (optional, Granny Smith recommended)
- 1 cup low sodium chicken broth
- 1 tsp salt (adjust to taste)
- 1/2 tsp freshly cracked black pepper
- 1 bay leaf (optional)
- 2 tbsp olive oil
Instructions
- Preheat oven to 350°F (175°C).
- Pat pork loin roast dry with paper towels. Season all sides with salt and black pepper.
- Heat olive oil in a heavy skillet over medium-high heat. Sear pork roast on all sides until golden brown, about 2-3 minutes per side.
- Slice onions and apple. Toss both in a mixing bowl with sauerkraut, caraway seeds, and bay leaf.
- Layer half the sauerkraut mixture in the bottom of a large oven-safe baking dish. Place seared pork roast on top.
- Spread remaining sauerkraut mixture over and around pork. Pour chicken broth evenly over everything.
- Tent dish with foil and bake for 1 hour.
- Remove foil after 1 hour. Check internal temperature; pork should be at least 145°F (63°C). If not, bake another 15-20 minutes.
- Let pork rest for 10-15 minutes after baking.
- Slice pork into 1/2 inch thick slices, arrange over sauerkraut, and spoon pan juices on top. Serve warm.
Notes
Searing the pork adds flavor and a caramelized crust. Taste sauerkraut before assembling; add a pinch of brown sugar if too tart. Let pork rest after baking for juicier slices. For gluten-free, double-check sauerkraut and broth labels. Apples are optional for sweetness. Pork shoulder can be substituted; increase bake time by 20-30 minutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Cuisine: German
Nutrition
- Serving Size: 1/6 of recipe (about
- Calories: 350
- Sugar: 6
- Sodium: 900
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 14
- Fiber: 3
- Protein: 32
Keywords: pork and sauerkraut, baked pork, caraway seeds, comfort food, weeknight dinner, German recipe, easy pork roast, family meal, sauerkraut recipe