Classic Pork Roast and Sauerkraut with Apples
This tender, juicy Pork Roast and Sauerkraut is a classic comfort food dish. Braised with sweet apples and onions, it's an easy one pot meal perfect for New Year's Day or any cozy family dinner.
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.
Notes
For best results, do not skip searing the pork; it adds crucial flavor. Taste your sauerkraut before adding; if it's very sharp, you can rinse it briefly. Leftovers reheat beautifully on the stovetop.