pork loin and sauerkraut recipe

Written ByJenny Smyth Posted on
pork loin and sauerkraut recipe
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The Best pork loin and sauerkraut recipe

I’ve been making this pork loin and sauerkraut recipe for years, and it’s always a hit with my family. The combination of tender pork and tangy sauerkraut is a match made in heaven.

I love that it’s easy to make and can be served for either a weeknight dinner or a special occasion. My kids always ask for seconds, and I appreciate that it’s a relatively healthy meal option.

The key to this recipe is to cook the pork loin slowly over low heat, so it stays juicy and tender. I’ve tried various methods, but braising is by far the best way to achieve this.

Sauerkraut adds a depth of flavor that complements the pork perfectly. I like to serve this dish with some crusty bread or over mashed potatoes for a hearty meal.

This recipe has become a staple in our household, and I’m confident you’ll enjoy it as much as we do.

Pork Loin and Sauerkraut

Pork Loin and Sauerkraut

4.6 from 675 votes

A classic German-inspired dish featuring tender roasted pork loin paired with tangy sauerkraut. The pork is seasoned with caraway and garlic, then roasted until golden and juicy.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pork Loin

2 pounds boneless pork loin
2 teaspoons caraway seeds
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

For the Sauerkraut

1 pound sauerkraut, drained
1 medium onion, sliced
1 apple, peeled and diced
1/2 cup chicken broth
1 tablespoon brown sugar
1 bay leaf

👨‍🍳Directions

1Preheat the oven to 375°F.
2Pat the pork loin dry with paper towels, then rub it all over with olive oil, minced garlic, caraway seeds, salt, and pepper.
3Let the seasoned meat rest at room temperature for 10 minutes while you prepare the sauerkraut.
4In a roasting pan, combine the drained sauerkraut, sliced onion, diced apple, chicken broth, brown sugar, and bay leaf.
5Stir well to mix the ingredients, then spread them into an even layer across the bottom of the pan.
6Place the seasoned pork loin on top of the sauerkraut mixture, fat side up.
7Roast in the preheated oven for 40 to 45 minutes, or until the internal temperature of the pork reaches 145°F when measured with a meat thermometer.
8The top should be golden brown and the sauerkraut bubbling around the edges.
9Remove the roasting pan from the oven and tent the pork loosely with aluminum foil.
10Let it rest for 10 minutes before slicing.
11During this time, the juices redistribute and the temperature will rise slightly to 150°F for optimal tenderness.
12Slice the pork loin into 1/2-inch thick medallions and serve over the warm sauerkraut.
13Discard the bay leaf before serving.
14For best results, spoon some of the pan juices over the meat and sauerkraut to add moisture and flavor.

🔧Equipment

Roasting pan
Chef’s knife
Cutting board
Small bowl
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 90mg🧂Sodium: 980mg🌾Total Carbs: 16g🥦Dietary Fiber: 4g🍬Sugars: 9g🥩Protein: 35g

📝Notes

For a milder sauerkraut, rinse it under cold water before draining. If you prefer a crispier crust, increase the oven temperature to 400°F for the last 10 minutes of roasting. Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.

Watch Video Of How Pork Loin and Sauerkraut Works

To store leftovers, let the pork and sauerkraut cool completely, then transfer them to an airtight container. They will keep in the refrigerator for up to four days. The flavors actually meld and improve overnight, so the dish tastes even better the next day.

For reheating, you can warm it in a saucepan over medium-low heat, adding a splash of water or apple juice if it seems dry. The microwave works in a pinch, but the stovetop gives a more even result. When you are ready to serve again, I like to slice the pork loin and arrange it on a platter with the sauerkraut spooned over the top.

This dish is perfect for family gatherings because it is easy to make in large batches and pleases a crowd. You can also freeze the cooked pork and sauerkraut together for up to three months, just thaw it in the fridge overnight before reheating. Whether you are making it for a holiday or a simple weeknight dinner, this recipe is a reliable choice that brings warmth and flavor to the table.

❓ Frequently Asked Questions About Pork Loin and Sauerkraut

Q: What type of pork loin should I use?

A: For this recipe, you’ll want to use a boneless pork loin. You can find these at most grocery stores or butcher shops. Make sure to choose one that’s about 1-2 pounds in weight.

Q: Can I use canned sauerkraut instead of fresh?

A: While canned sauerkraut is convenient, I highly recommend using fresh sauerkraut for the best flavor and texture. If you can’t find fresh sauerkraut, you can try substituting with pickled cabbage or kimchi.

Q: How long does it take to cook the pork loin?

A: Cooking time will depend on the size of your pork loin. As a general rule, plan on cooking it for about 20-25 minutes per pound, or until it reaches an internal temperature of 145°F (63°C). Use a meat thermometer to ensure the pork is cooked through.

Q: Can I make this recipe in advance?

A: Yes, you can prepare the ingredients ahead of time, but it’s best to assemble the dish just before cooking. This will ensure the flavors meld together properly.

Q: What if I don’t have caraway seeds?

A: If you don’t have caraway seeds, you can omit them or substitute with another spice of your choice. Caraway seeds add a subtle nutty flavor that complements the sauerkraut nicely.

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