Print

Best Ever Pork Roast and Sauerkraut Recipe

Print Recipe

★★★★★

4.6 from 136 reviews

This Best Ever Pork Roast and Sauerkraut recipe is a flavorful and juicy pork loin roast slow-cooked with tangy sauerkraut, aromatic caraway seeds, onions, and optional sweet apple and brown sugar to balance the flavors. Perfect for a comforting dinner that combines tender roast pork with traditional sauerkraut seasoning, made easy in a Dutch oven with a delicious sear to lock in moisture.

Ingredients

Scale

Pork Roast

  • 4 pound pork loin roast – boneless and at room temperature
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 2 tablespoon olive oil

Sauerkraut Mixture

  • 2 pounds sauerkraut (do not rinse)
  • 1 tablespoon caraway seeds (optional)
  • 1 cup chopped yellow onion
  • 1 peeled apple (Gala or any sweet apple), chopped (optional)
  • 1/2 cup light brown sugar (adjust based on taste)
  • 1 cup water (optional, depending on sauerkraut liquid)

Instructions

  1. Preheat and Prepare Pork: Preheat the oven to 325°F with the rack in the middle. Pat the pork loin dry and season it evenly with kosher salt, black pepper, and smoked paprika to enhance flavor.
  2. Sear the Pork: Heat a large non-stick pan over medium-high heat and add olive oil. Once the oil starts shimmering, carefully place the pork roast in the pan and sear until golden brown on all sides, about 5-8 minutes per side. This step locks in juices and gives a beautiful crust.
  3. Prepare Sauerkraut Layer: In a lidded 6-quart Dutch oven, spread the sauerkraut evenly on the bottom. Sprinkle caraway seeds, chopped onions, chopped apple (if using), and brown sugar over the sauerkraut to build layers of flavor.
  4. Combine and Add Liquid: Nestle the seared pork roast on top of the sauerkraut mixture. If the sauerkraut was drained, add 1 cup of water to ensure there is enough moisture to keep everything from drying out during baking. If the sauerkraut retains liquid, water is optional.
  5. Slow Roast: Cover the Dutch oven tightly with a lid. Place it in the preheated oven and bake for about 1 to 2 hours. Aim for an internal temperature between 140°F and 145°F measured by a meat thermometer. This typically takes about 25-30 minutes per pound.
  6. Check Moisture and Temperature: While cooking, check occasionally to ensure the sauerkraut and roast are not drying out. Add more water if necessary to maintain moisture. Remove the roast from the oven once the thermometer reads between 140°F and 145°F.
  7. Rest and Serve: Carefully transfer the pork roast to a cutting board and loosely cover with foil. Let it rest for about 15 minutes before slicing to allow juices to redistribute for a juicy slice.

Notes

  • Adding Apples: Adding a peeled apple helps mellow the bitterness of the sauerkraut and adds depth of flavor. If you prefer a more traditional bitter sauerkraut taste, omit the apple.
  • Adjusting Brown Sugar: Brown sugar is optional and balances the tanginess. Add less or omit based on your preference for sweetness or bitterness.
  • Prevent Drying: Ensure your Dutch oven lid fits tightly. If not, cover the pot with foil before placing the lid to create a sealed environment. This helps retain moisture during slow roasting.

Keywords: Pork roast, Sauerkraut, Slow roasted pork, Dutch oven recipe, Comfort food, Caraway seeds, Apple and pork, Holiday pork roast

Find it online: https://reemcook.com/best-ever-pork-roast-and-sauerkraut-recipe/