Ingredients
- cooking spray
- 1 (2 pound) boneless pork loin roast
- 2 (27 ounce) cans sauerkraut (such as Silver Floss®), undrained
- 2 McIntosh apples, cored and cut into wedges
- ¼ cup brown sugar
Why This Dish Is Worth Trying
This dish combines tender pork with tangy sauerkraut for a comforting and flavorful meal. It’s hearty, easy to make, and perfect for family dinners or special occasions. The balance of savory and sour makes it a true crowd-pleaser.
Cooking Tips
- Brown the pork well before adding sauerkraut to enhance the flavor.
- Rinse the sauerkraut if you prefer a milder sour taste.
- Simmer slowly to allow the pork to become tender and absorb the sauerkraut’s acidity.
- Rinse the sauerkraut if you prefer a milder sour taste.
- Simmer slowly to allow the pork to become tender and absorb the sauerkraut’s acidity.
Step 1
Lightly heat your oven to 350°F (175°C). Lightly spray a large roasting pan with cooking spray, then place the pork roast in the center. Surround the roast with sauerkraut, and tuck the apple wedges on top of the sauerkraut. Sprinkle the brown sugar evenly over the pork and apples. Cover the whole pan tightly with aluminum foil.
Step 2
Pop the pan into the oven and let it bake for about 2 hours. You’re aiming for the pork to be just slightly pink in the middle; if you have a meat thermometer, it should read at least 145°F (63°C). Once it’s done, take the roast out and let it rest in a warm spot for around 10 minutes before slicing and serving.
Best Foods To Serve With This
Serve with boiled potatoes, crusty bread, or mashed potatoes to soak up the delicious juices. A side of mustard or applesauce can add a nice touch of sweetness and contrast to the dish.
Refrigeration Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the pork tender and prevent the sauerkraut from becoming too dry.
