2Servings 1¾ tbsp clarified butter (divided) MetricImperial oven, vegetable peeler, large ovenproof pot with lid, cutting board, knife,
large saucepan, sieve, medium saucepan, small bowl Recipes made to your tasteGet your personalized recipe picks in 10 seconds. How-To VideosHow to cut an onionHow to clarify butterHow to prepare sauerkrautPreheat oven to
180°C/350°F. Peel and roughly chop garlic, onions, carrots, leeks, and celery. Melt clarified butter in a heavy-bottomed, ovenproof pot and sauté vegetables for approx. 5 min. over high heat. Deglaze with some beef stock, bring to a boil, then reduce heat and continue to simmer for approx. 10 min. Wash pork and pat dry. Mix vegetable oil, salt, caraway seeds, and pepper, then rub pork with mixture until coated. Place pork on top of vegetables in pot. Roast in the lower third of the oven at 180°C/350°F for approx. 60 min. Pour wheat beer over the pork and continue to roast for approx. 45 min. For the sauerkraut, peel and finely dice onion. Melt remaining clarified butter in a large saucepan set over medium heat and sauté onions for approx. 2 min. Add sauerkraut and white wine and simmer for approx. 5 min. Add bay leaves, juniper berries, and remaining beef stock. Season with salt and pepper. Reduce heat to low, cover with a lid, and simmer for approx. 30 min. Peel and quarter potatoes. In a large pot, bring salted water to a boil, then add potatoes. Cook for approx. 20 min., or until potatoes are knife tender. Drain and keep warm. Step 5/5
Remove pot from oven, take out the pork and place it onto an oven rack. Turn up the heat to 200°C/400°F and roast the pork again in the oven for approx. 10 min., or until golden brown and crispy. Remove from oven and set aside. Pass pork drippings through a sieve into a medium saucepan and let simmer over medium heat. In a small bowl, mix starch and water to make a slurry, then add to sauce. Simmer sauce until thickened. Season with salt and pepper and serve together with pork, sauerkraut, and potatoes. Enjoy! Enjoy your meal!Tags
This Pork Roast and Sauerkraut is the perfect hearty dinner. Everything roasts together in the oven for quick prep, and it’s a great and easy tradition for New Year’s Day.  There’s nothing like a good, old-fashioned tradition! My German grandmother most certainly instilled a love for all things sauerkraut in me. She often served it with pork – and not just on New Year’s Day, we definitely had it year round. I really enjoy apples with my pork (just like my Pork Chops with Apples and Onions, or my Roasted Pork Tenderloin with Apples and Bacon). So here, I’m sharing our very traditional pork loin roast with sauerkraut, apples and onion. I roast it in the oven like my grandma did – so easy and super fuss-free with just a few simple ingredients! Ingredients you’ll needHere is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities! Ingredient notes
How to make Pork Roast and Sauerkraut1. Start by seasoning the pork with salt and pepper, then brown it in the butter in a large Dutch oven (or other oven-safe pan with lid) for a few minutes on both sides. 2. Once the pork is browned, add the onions to the pan and roast them for a few minutes, tossing them from time to time. You just want them to start to soften and get a little color, they don’t need to fully cook. 3. In a large bowl, combine the sauerkraut, apples, brown sugar and maple syrup. Feel free to taste and add seasoning/white wine vinegar to your taste! 4. Spread the sauerkraut mixture over the pork in the Dutch oven. Make sure to cover all the meat evenly so the top doesn’t dry out as it roasts. Close the lid and roast in the hot oven for 1.5 to 2 hours. I recommend starting to check the internal temperature of the roast after 1 hour and 20 minutes, then check every 10-15 minutes to make sure you’re not overcooking the meat – it really dries out if it is in the oven for too long, because it’s such a lean cut. 5. Rest the pork for 5 minutes on the counter, then dig it out of the sauerkraut. Cut the pork roast into thick slices against the grain. I recommend you serve this immediately and don’t leave it sitting around – especially not once the roast has been sliced. Again, it’s a lean cut, so you want to retain as much of the juiciness as possible! Serve the roast over the sauerkraut and apples – such a wonderful comfort food dinner! Recipe tips
Pork roast FAQsWhat temperature should you cook a pork roast to? According to the USDA, you should cook pork loin to an internal temperature of 145°F, then let it rest for 3 minutes. This is for cooking the pork roast to medium. It will be well done at 160°F. If you want it well done, remove the pork when it reaches 155°F and follow with a 5 minute rest. Is it best to cook a pork roast covered or uncovered? Definitely covered! This is a lean cut with little fat, so covering it helps to lock in the
juices. Does pork roast get more tender the longer you cook it? It’s best to cook the pork roast at a moderate temperature (we’re doing 350°F here) for a good amount of time. However, you only want to cook it until it reaches the safe internal temperature of 145°F – 160°. Cooking the roast for longer than this will only dry it out and make it tough, not more tender. Serving ideasWe love this recipe with mashed potatoes (make them in the instant pot, if you like!) on the side. And a goo helping of whole grain Dijon mustard! If you want to add some greens, I suggest making sautéed green beans – it’s our favorite with this dish. More easy pork recipes
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too! This Pork Roast and Sauerkraut is the perfect hearty dinner. Everything roasts together in the oven for quick prep, and it's a great and easy tradition for New Year's Day. made it? tap the stars to add your rating! Recipe detailsPrep 15 mins Cook 1 hr 30 mins Total 1 hr 45 mins Servings 6 people Difficulty Easy
Create an account for free to start your personal recipe box. Save any recipe by tapping the heart in the bottom right corner. Join Now Ingredient notes
Recipe tips
Serving: 1servingCalories: 374kcalCarbohydrates: 23gProtein: 44gFat: 12gSaturated Fat: 5gCholesterol: 129mgSodium: 1289mgPotassium: 1063mgFiber: 6gSugar: 16gVitamin A: 189IUVitamin C: 27mgCalcium: 69mgIron: 3mg Nutrition is an estimate. More recipe informationCourse: Main Course Cuisine: German What is the recipe for pork tenderloin?
How do you cook pork tenderloin in the oven?Pork Tenderloin
Is pork tenderloin as healthy as chicken?Pork tenderloin, for example, is just as lean as skinless chicken breast and meets the government guidelines for “extra lean.” In total six cuts of pork meet the USDA guidelines for “lean,” with less than 10 grams of fat per serving. One may also ask, what is the healthiest cut of pork? If you're looking for the healthiest pork options, you want lean cuts-- tenderloin, loin chops and sirloin roast.
How to make stuffed pork tenderloin?How to Stuff Pork Tenderloin
How long do you cook pork tenderloin in the oven at 350?Put the pork tenderloin in a baking dish that fits it easily without needing to bend it at all. Put it uncovered into an oven that has been preheated to 350°F. Bake for 20-27 minutes, until the internal temperature on an instant read thermometer is at 145°F, or 25-35 minutes if you like your pork to 160F.
What is the best temperature to cook a pork tenderloin?Brush the pork tenderloin with additional marinade, then bake in a preheated oven at 425°F for about 15-20 minutes, until the pork reaches a temperature of 145°F, then remove it from the oven. Cooking the pork tenderloin at the high temperature of 425 degrees F helps it cook quickly and prevents it from drying out.
How long do you cook pork tenderloin per pound and at what temperature?Pre-heat oven to 325F (165C). Bake pork tenderloin in the oven UNCOVERED for approximately 20-25 MINUTES *PER POUND*. Or until internal temperature reaches 155F (68C), rested to a final 160F (71C).
What is the difference between pork loin and pork tenderloin?The names may be almost the same, but pork loin and pork tenderloin are different cuts of meat. A pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. A pork loin is wider and flatter, and can be a boneless or bone-in cut of meat.
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Pork tenderloin with sauerkraut and potatoes in oven
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