Roasted Pork and Sauerkraut is the ultimate hearty meal for a cold evening. The pork is perfectly juicy and tender after braising in the oven with beer, sauerkraut, and apples. All the braising juices make an exceptionally delicious gravy to serve alongside the dinner
It’s easy to prepare and makes a delicious family dinner. Add this to your cold night meal rotation!
Why You Will Like Roasted Pork and Sauerkraut:
Roasted pork and sauerkraut is a flavorful and comforting meal. Here’s why we know you’ll enjoy this recipe.
- You need fewer than 15 ingredients to make a complete meal
- It features ingredients that are good for you, like apple and sauerkraut
- It will make your house smell amazing with all the wonderful warming herbs and spices
- Most of the work happens in the oven – set it and forget
- The braising liquid makes a delicious gravy. Drizzle the gravy over slices of pork roast or mashed potatoes.
Ingredients Needed for Roasted Pork and Sauerkraut:
To make this dish, add these items to your shopping list:
- Olive oil
- Garlic and fresh sage
- Salt and Pepper
- Pork loin
- Brown sugar
- Beer or apple cider
- Butter (for the gravy)
- Flour (for the gravy)
How to Make Roasted Pork and Sauerkraut:
Here are the steps to make pork and sauerkraut, be sure to scroll to the recipe card at the bottom of the post for the detailed instructions:
- Season the pork with salt and pepper then sear it in a large Dutch oven over medium-high heat. Remove the pork when all sides are golden brown.
- Add onion and apple to the pot. Soften, then add garlic, chopped sage, caraway, sauerkraut, brown sugar, and beer (or apple cider if you don’t want to cook with alcohol).
- Return the pork to the pot. Cover with a lid and bake until cooked to an internal temperature of 145°F.
Here’s how to make the gravy to complement your pork and sauerkraut:
- Once the pork is done, strain the juices from the pot into a saucepan.
- Mash butter and flour to a thick paste.
- Heat the juices over medium high heat and whisk in the butter-flour paste.
- Simmer until thick.
- Serve your pork and sauerkraut with a big drizzle of gravy!
Tips for recipe success
For a perfectly tender roasted pork and sauerkraut, keep these tips in mind:
- The food-safe internal temperature for pork is 145°F with a 3-minute rest period. For a more tender and juicy pork roast, we like to remove it at 140°F. The carryover temperature continues to cook the pork roast and the result is a more tender and juicy meat.
- Adjust the cooking time based on the size of the roast you have. The roasting time for this recipe is 30 to 35 minutes per pound of meat.
- For a perfect gravy, make sure you have 2 cups of juices from the cooked pork and sauerkraut. If you are short on juice, you can add broth, beer, apple cider, wine, or water to the saucepan until you have 2 cups.
Frequently asked Questions:
What kind of beer should you use in pork and sauerkraut?
Any beer or lager will work perfectly for this roasted pork and sauerkraut dish. We used Silver City beer from a local brewery.
What is sauerkraut?
If you’re unfamiliar, sauerkraut is fermented cabbage. The cabbage is finely sliced and salted then allowed to ferment. The longer the fermentation period, the more sour the flavor.
While sauerkraut is a German word, the practice of fermenting cabbage existed in China for many years before making its way to Europe. Our Kimchee recipe is an example.
What is the healthiest sauerkraut to buy?
The healthiest sauerkraut is found in jars or pouches in the refrigerated section. Look on the label to see if it contains probiotics.
Should you rinse sauerkraut?
You do not need to rinse the sauerkraut. You can add it to the pot straight from the jar. The juices will add flavor to the roast and the gravy.
What cut of pork should be used in pork and sauerkraut?
This recipe uses a pork roast that weighs between 2 to 4 pounds. . If you have other cuts of pork on hand like chops or spareribs, you can use those as well. Adjust the cooking time accordingly.
Should pork and sauerkraut be covered in the oven?
Yes. You should cover your Dutch oven with a lid while roasting the pork and sauerkraut. This allows steam from the juices of the meat, sauerkraut, and beer to be captured and drip back into the pot. The liquids help keep the meat tender and make a delicious gravy.
Does pork roast get more tender the longer you cook it?
More time in the oven does not necessarily result in more tender meat. In this recipe, the juices from the vegetables and beer both help contribute to juicy meat. If you leave your pork in the oven for longer, you risk overcooking the meat which may actually make it tough.
How long does pork and sauerkraut keep?
This pork and sauerkraut dish keeps in the refrigerator for up to 3 days, if stored correctly in an airtight container. You can reheat in the oven.
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SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- This recipe for slow cooker pork chops and vegetables makes an easy and delicious dinner. It is basically like a pork chop pot roast and it is so good.
- This pork and beef meatloaf has a surprise ingredient that gives the meatloaf a slightly sweet and rich flavor. We love adding a little twist to the dinner table.
- These country-style pork ribs are so tender they practically melt in your mouth.
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- 2 tablespoons olive oil
- 3 to 4-pound pork loin roast
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 large onion, chopped or sliced
- 2 apples, chopped or sliced
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh sage
- 2 teaspoons caraway seeds
- 2 cups sauerkraut (from 25-ounce jar)
- 2 to 4 tablespoons brown sugar
- 1 cup beer or apple cider
For the gravy
- 2 tablespoons butter, softened
- 2 tablespoons flour
- Preheat the oven to 350°F.
- Season the pork loin with salt and pepper. Place some oil in a large Dutch oven or ovenproof pot. Heat it on the stove-top over medium-high heat. Add the pork roast and sear it on all sides until it is golden brown. Remove the roast from the pot and set it aside.
- Add the onion and apple to the pot. Cook until softened then add the garlic, sage, caraway, sauerkraut, brown sugar, and beer (or apple cider).
- Return the pork roast to the pot. Place the lid on the Dutch oven and transfer it to the preheated oven. Bake for 1-1/2 to 2-1/2 hours (30-35 min./pd.) or until a meat thermometer reaches 145°F (see notes).
Make the gravy:
- When the pork is finished cooking, remove the roast from the pot and strain the juices into a saucepan. If you don’t have 2 cups of liquid then add enough liquid to make 2 cups (you can use chicken broth, beer, apple cider, wine, or water).
- Mash the butter and flour together in a small dish until it is a thick paste.
- Heat the juices over medium-high heat and whisk in the flour paste. Stir while simmering until thick.
The food safety guidelines recommend cooking pork to an internal temperature of 145°F with a 3 minute rest period. I remove the pork at about 140° and allow the carry-over temperature to continue to cook the pork roast which always exceeds 145°F. it is a little rogue from the guidelines but it delivers a much more tender and juicy pork roast.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 589Total Fat: 27gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 189mgSodium: 709mgCarbohydrates: 22gFiber: 3gSugar: 15gProtein: 61g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.