Description
A savory and comforting pork roast cooked with tangy sauerkraut and sweet apples, perfect for a hearty family meal. The pork loin is seared for a flavorful crust, then slow-roasted in the oven along with sauerkraut and a touch of brown sugar and maple syrup to balance the flavors.
Ingredients
Scale
Pork and Seasoning
- 1 (2-3 pound) boneless pork loin roast
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons unsalted butter
Vegetables and Fruit
- 1/2 cup thinly sliced onion
- 2 medium apples, cored and sliced into wedges
Sauerkraut Mixture
- 1 (32-oz) package sauerkraut (undrained)
- 1 tablespoon light brown sugar (packed)
- 2 tablespoons maple syrup
Instructions
- Preheat Oven: Heat the oven to 350°F to prepare for roasting the pork and sauerkraut mixture.
- Season and Brown Pork: Season the pork loin with salt and pepper. Melt the butter in a large Dutch oven over medium-high heat and brown the pork on all sides to develop a rich, golden crust.
- Sauté Onions: Reduce heat to medium. Add the sliced onions around the pork and cook, stirring occasionally, until the onions begin to soften, about 2 to 3 minutes. Remove the Dutch oven from heat.
- Prepare Sauerkraut Mixture: In a large bowl, combine the undrained sauerkraut, sliced apples, brown sugar, and maple syrup. Taste and adjust seasoning if needed. Spread this mixture evenly over the pork and onions in the Dutch oven.
- Roast: Cover the Dutch oven with its lid and place it in the preheated oven. Roast for 1.5 to 2 hours, or until the pork reaches an internal temperature of 145°F for medium or 155°F for well done.
- Rest and Serve: Carefully remove the Dutch oven from the oven using oven mitts. Let the pork rest for 5 minutes, then remove it from the sauerkraut. Slice the pork into thick pieces and serve immediately over the sauerkraut mixture.
Notes
- Use a meat thermometer to ensure the pork is cooked to a safe internal temperature.
- For extra flavor, you can add caraway seeds to the sauerkraut mixture.
- If you prefer a sweeter dish, increase the brown sugar or maple syrup slightly.
- This dish pairs well with mashed potatoes or crusty bread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
