In my family, the first meal of the New Year has always been about more than just food; it’s about hope, tradition, and coming together. My German grandmother would always say that eating pork and sauerkraut on New Year’s Day brought good luck and prosperity. While I loved the sentiment, her version was… let’s just say, an *acquired taste*; incredibly tart and missing something for my modern palate. I wanted to honor her tradition but create a dish my whole family would eagerly gather around. This Pork Roast and Sauerkraut recipe is my loving tribute. It keeps the soul of the classic dish but balances the bold flavors with sweet apples and a touch of maple, transforming it into a juicy, tender, and complex centerpiece that’s become our own cherished tradition, enjoyed all year round.
This dish is a masterclass in balancing big, bold flavors. The star is the succulent, savory pork roast, which becomes impossibly tender as it slow roasts under a blanket of sauerkraut. The sauerkraut itself mellows beautifully, losing its sharp bite and developing a deep, tangy, and slightly sweet character from the apples, onions, and a kiss of maple syrup. Each component softens and mingles: the apples tenderize, the onions caramelize, and everything steams together to create a hearty, aromatic gravy. The final result is a comforting, one pot wonder where the rich, juicy pork is perfectly complemented by the tangy, savory sweet kraut and soft, fragrant apples; a symphony of comfort in every forkful.
Expert Tips & Tricks for the Perfect Roast
- The Golden Brown Rule: Don’t rush searing the pork! Get a deep, golden brown crust on all sides in the Dutch oven before roasting. This Maillard reaction isn’t just for looks; it builds a foundational layer of rich, savory flavor that infuses the entire dish.
- Trust the Thermometer, Not the Clock: Ovens vary, and roast sizes differ. The only sure way to achieve juicy, not dry, pork is to use an instant read thermometer. Pull the roast at 145°F for medium (juicy and slightly pink) or 155°F for well done. It will continue to cook as it rests.
- Taste Your Kraut First: Sauerkraut brands vary wildly in tartness and seasoning. Before adding it to the pot, taste a bit. If it’s very sharp, you can rinse it lightly. Feel free to add classic German spices like a bay leaf, a few juniper berries, or a teaspoon of caraway seeds to personalize it.
Make Ahead, Storage & Freezing
- Make Ahead: You can sear the pork and onions and assemble the entire dish in the Dutch oven up to a day ahead. Cover and refrigerate. Let it sit at room temperature for 30 minutes before roasting, adding 10-15 minutes to the cook time.
- Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered saucepan over low heat on the stovetop with a splash of water or broth, or in the microwave at reduced power. The pork is best sliced just before serving to retain moisture.
- Freezing Instructions: This dish freezes very well for up to 3 months. Freeze the cooked and cooled pork roast (sliced or whole) and sauerkraut mixture together in an airtight container. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Step by Step Instructions
- Prep & Sear: Preheat your oven to 350°F. Pat the 2-3 lb boneless pork loin roast dry with paper towels, then season generously all over with ½ teaspoon salt and ½ teaspoon pepper. In a large Dutch oven, melt 2 tablespoons of butter over medium high heat. Sear the pork roast, turning with tongs, until beautifully browned on all sides, about 6-8 minutes total.
- Cook the Aromatics: Reduce the heat to medium. Add ½ cup of thinly sliced onion to the pot around the pork. Cook, stirring occasionally, until the onions are softened and starting to pick up some color, about 3-4 minutes. Remove the pot from the heat.
- Combine the Topping: In a large mixing bowl, combine one 32 ounce package of undrained sauerkraut, 2 medium tart apples (like Granny Smith, cored and sliced into wedges), 1 tablespoon of packed light brown sugar, and 2 tablespoons of pure maple syrup. Stir gently to combine.
- Assemble & Roast: Pour the sauerkraut and apple mixture over and around the seared pork roast in the Dutch oven, spreading it evenly. Cover the pot with its lid. Carefully transfer it to the preheated oven and roast for 1 ½ to 2 hours.
- Check for Doneness: Begin checking the roast after 1 hour and 20 minutes. Insert an instant read thermometer into the thickest part of the meat, avoiding the bone if present. The roast is done when it reaches 145°F (for medium) to 155°F (for well done).
- Rest & Serve: Once cooked, remove the Dutch oven from the oven. Transfer the pork roast to a cutting board, tent it loosely with foil, and let it rest for 5-10 minutes. This allows the juices to redistribute. Slice the pork against the grain into thick slices. Serve immediately over a bed of the warm, fragrant sauerkraut and apples.
Ingredient Substitutions
- Dairy Free: Easily make this dairy free by substituting the butter with an equal amount of olive oil or avocado oil for searing.
- Gluten Free: This recipe is naturally gluten free. Just double check your sauerkraut label to ensure no wheat based ingredients were used in processing.
- Sweetener Swaps: Don’t have maple syrup? Use an additional tablespoon of brown sugar, or substitute with honey or apple cider. For a less sweet dish, reduce or omit the sweeteners entirely.
- Apple Varieties: Tart apples like Granny Smith or Braeburn are ideal. Avoid very sweet apples like Red Delicious or Fuji, as they can make the dish overly sweet. Pears can also be used in place of apples for a different twist.
Serving Suggestions
This hearty roast is a complete meal but shines with simple, classic sides. For the ultimate comfort food plate, serve it with a big scoop of creamy mashed potatoes or buttery egg noodles to soak up the incredible juices. A side of buttered green beans, roasted carrots, or a crisp green salad with a tangy vinaigrette provides a fresh contrast. Don’t forget a dollop of whole grain or Dijon mustard on the side; it’s the perfect zesty accompaniment to the rich pork. Pair with a dry Riesling, a Malbec, or a dark lager to complement the robust flavors.
Frequently Asked Questions
- Q: Can I make this in a slow cooker?
- A: Absolutely! Follow steps 1 and 2 to sear the pork and cook the onions on the stovetop for maximum flavor. Then, transfer everything to your slow cooker, add the sauerkraut mixture, cover, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the pork reaches 145°F.
- Q: I don’t have a Dutch oven. What can I use instead?
- A: You can use any large, oven safe pot with a tight fitting lid. Alternatively, sear the pork in a skillet, then transfer it and all ingredients to a 9×13 inch roasting pan or casserole dish. Cover tightly with foil and roast as directed.
- Q: Why is my pork roast dry?
- A: Pork loin is a lean cut and can dry out if overcooked. The two keys are 1) using a thermometer to avoid overcooking, and 2) letting the roast rest before slicing. Resting allows the tense meat fibers to relax and reabsorb their juices.
Recommended Equipment
- 5-7 Quart Dutch Oven: The ideal vessel for searing on the stovetop and roasting in the oven. Its heavy lid locks in moisture for the perfect braise.
- Instant Read Meat Thermometer: An essential tool for cooking any roast perfectly. It takes the guesswork out and guarantees juicy, safe to eat meat every time.
- Sharp Chef’s Knife & Cutting Board: For slicing onions, apples, and carving the finished roast against the grain.
- Quality Tongs: For safely turning the hot pork roast while searing.
Classic Pork Roast and Sauerkraut with Apples
Ingredients
- 1 2-3 pound boneless pork loin roast
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- ½ cup thinly sliced yellow onion
- 1 32 oz package sauerkraut, undrained
- 2 medium tart apples such as Granny Smith, cored and sliced into ½ inch wedges
- 1 tablespoon packed light brown sugar
- 2 tablespoons pure maple syrup
Instructions
- Preheat oven to 350°F.
- Pat the pork roast dry and season on all sides with salt and pepper.
- In a large Dutch oven, melt the butter over medium high heat. Add the pork and sear until deeply browned on all sides, about 2-3 minutes per side.
- Reduce heat to medium. Add the sliced onions around the pork and cook, stirring, until softened, about 3-4 minutes. Remove the pot from the heat.
- In a large bowl, combine the sauerkraut, apple wedges, brown sugar, and maple syrup. Mix well.
- Pour the sauerkraut mixture over and around the seared pork in the Dutch oven, spreading it evenly.
- Cover the pot with its lid and transfer to the preheated oven. Roast for 1 ½ to 2 hours, or until an instant read thermometer inserted into the thickest part of the pork registers 145°F (for medium) to 155°F (for well done).
- Carefully remove the pot from the oven. Transfer the pork to a cutting board, tent loosely with foil, and let rest for 5-10 minutes.
- Slice the pork against the grain. Serve immediately over the warm sauerkraut and apples.
