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Pork Loin, Apples, and Sauerkraut Tasty Recipes

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Pork Loin, Apples, and Sauerkraut

"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."

Ingredients :

  • 3 (32 ounce) packages sauerkraut, drained
  • 2 Granny Smith apples, sliced
  • 1/2 large onion, coarsely chopped
  • 1 tablespoon caraway seeds
  • 1 cup apple cider, divided
  • 1/4 cup brown sugar
  • Rub:
  • 1 tablespoon Thai seasoning
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1 (5 pound) boneless pork loin roast

Instructions :

Prep : 15M Cook : 8M Ready in : 2H45M
  • Preheat oven to 325 degrees F (165 degrees C).
  • 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.
  • Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl; rub onto the top and bottom of the roast.
  • 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.
  • 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).

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.
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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