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Oven Roasted Pork and Sauerkraut Recipe

I’ve included some videos below for those who prefer to watch rather than read.

If you’re searching for a comforting meal, oven-roasted pork and sauerkraut might be just what you need. This dish combines succulent pork, seasoned and browned to perfection, with tangy sauerkraut for a hearty and flavorful combination. With the right preparation, you’ll have a delicious meal that’s tender and bursting with flavor.

Imagine the aroma of pork roasting slowly in the oven, surrounded by onions, apples, and caraway seeds. The sweetness from the apples balances out the sauerkraut’s tang, creating a flavorful harmony that’s hard to resist. Whether it’s for a special occasion or a cozy dinner at home, this meal is sure to delight your taste buds and bring comfort to your table.

With easy-to-follow steps, you’ll find that making this dish is simpler than you might think. Get ready to impress your family and friends with a dish that’s both traditional and satisfying. Enjoy the process and the incredible flavors that come from this classic combination.

Exact Ingredients (+ Possible Substitutes)

To make oven roasted pork and sauerkraut, you need a few key ingredients. Here’s what you’ll need and some possible substitutes:

Pork Roast

  • Pork Loin: The best choice for a tender and flavorful roast.
  • Substitute: Pork shoulder or pork butt can also work well.

Sauerkraut

  • Sauerkraut: Provides a tangy flavor and pairs perfectly with pork.
  • Substitute: Kimchi for a spicy kick or finely chopped pickles for a different tang.

Fat

  • Olive Oil: Used for searing the pork.
  • Substitute: Canola oil, vegetable oil, or even butter.

Aromatics and Flavorings

  • Onion: Adds sweetness and depth.
  • Substitute: Shallots or leeks.
  • Garlic: Enhances the savory flavor.
  • Sage and Caraway Seeds: Traditional spices for added aroma and taste.
  • Substitute: Thyme, rosemary, or fennel seeds.

Sweetener

  • Brown Sugar: Balances the sourness of sauerkraut.
  • Substitute: Honey or maple syrup.

Liquid

  • Beer or Apple Cider: Helps to deglaze the pan and add moisture.
  • Substitute: Chicken broth, white wine, or vegetable stock.

Optional Add-ins

  • Apples: Add a sweet, fruity element.
  • Substitute: Pears or dried apricots.
  • Carrots: For extra sweetness and color.
  • Substitute: Parsnips or sweet potatoes.

Seasonings

  • Salt and Pepper: Essential for seasoning the pork.
  • Paprika: Adds smokiness.
  • Substitute: Smoked paprika or chili powder for a bit of heat.

As you gather your ingredients, feel free to mix and match based on what you have on hand or your taste preferences!

Instructions


  1. Preheat your oven to 350°F (175°C).


  2. Prepare the pork roast:

    • Pat the pork roast dry with paper towels.
    • Season it with salt and pepper.

  3. Heat a large pan over medium-high heat. Add a drizzle of olive oil.


  4. Sear the pork roast:

    • Place the pork in the pan, fat side down.
    • Sear each side for 4-5 minutes until golden brown.
  5. Prepare the sauerkraut:

    • Place sauerkraut in a large bowl.
    • Mix in 1-2 tablespoons of brown sugar for sweetness.
  6. Assemble the dish:

    • Spread the sauerkraut evenly on the bottom of a Dutch oven or roasting pan.
    • Place the seared pork roast on top of the sauerkraut.
    • Add sliced apples and onions around the roast for added flavor.
  7. Roasting time:

    • Cover the pan with a lid or aluminum foil.
    • Roast in the preheated oven for 20 minutes per pound of pork.
    • Check the internal temperature with a meat thermometer. It should reach 150°F (65°C).

  8. Optional: Halfway through cooking, you can add a sprinkle of caraway seeds over the sauerkraut for a traditional touch.


  9. Rest the meat:

    • Once done, let the pork rest for about 10 minutes before slicing.
    • This helps retain the juices and makes it easier to carve.
  10. Serve and enjoy:

    • Slice the pork roast.
    • Serve it alongside the sauerkraut, apples, and onions.

Tips, Tricks & Storing

Here are some useful tips to make your oven-roasted pork and sauerkraut even better.

1. Searing the Pork:
Sear the pork roast in a hot pan before roasting. This helps to lock in the juices and adds a nice crust.

2. Adding Flavor:
Sprinkle caraway seeds on the sauerkraut for an extra layer of flavor. You can also add brown sugar to balance the tanginess of the sauerkraut.

3. Cooking Time:
Cook your pork roast for about 20 minutes per pound. For example, a 3-pound roast should cook for approximately 60 minutes.

4. Checking Doneness:
Use a meat thermometer to check the internal temperature. The pork should reach at least 145°F to be safe to eat.

5. Covering the Dish:
Cover the roasting pan with aluminum foil during the first part of cooking. This keeps the meat moist. Remove the foil later to get a nice, crispy crust.

6. Storing Leftovers:
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months.

7. Reheating:
Reheat leftovers in the oven at low temperature to keep the meat tender. You can also reheat in a microwave, but be careful to not dry out the pork.

Following these tips and tricks can help you make a delicious and flavorful oven-roasted pork and sauerkraut dish!

Recipe Variations & Serving Suggestions

For a bit of sweetness, you can add sliced apples or brown sugar to your sauerkraut. This balances the tanginess and gives a richer flavor.

Try adding onions and celery around the pork roast for added depth. Sauté these vegetables first to bring out their natural sweetness.

Spices and Seasonings

  • Caraway seeds: Add a teaspoon to the sauerkraut for a unique flavor.
  • Paprika: Sprinkle on the pork before roasting for a smoky touch.

Serving Suggestions

Serve your pork and sauerkraut with:

  • Mashed potatoes: The creaminess pairs well with the tangy sauerkraut.
  • Crusty bread: Great for soaking up the juices.
  • Green beans: Adds a refreshing crunch and color.

For a traditional touch, consider serving with a side of applesauce. This complements the pork’s savory notes beautifully.

Feeling adventurous? Add bacon to the sauerkraut before baking. This adds a smoky, rich flavor to the dish.

If you prefer a spicier kick, toss in some red pepper flakes to the mix.

Table Idea for Variations

IngredientEffect
Sliced applesAdds sweetness
Brown sugarBalances tanginess
Onions & CeleryAdds depth of flavor
Caraway seedsUnique, slightly licorice flavor
PaprikaSmoky touch
BaconSmoky, rich flavor
Red pepperAdds a spicy kick

Experiment with these ideas to make your dish unique. Enjoy your meal!