Roasted Pork and Sauerkraut

Pork and sauerkraut on a plate with mashed potatoes, gravy, and broccoli.

Roasted Pork and Sauerkraut

Pork and sauerkraut with apples and onions get braised in the oven with beer. The juices that get left in the pot make a savory yet slightly sweet gravy. This is a family favorite.

4.88 from 39 votes

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Prep Time: 15

Cook Time: 2

Total Time: 2 15

Servings: servings

Calories: 589kcal

Author: Dahn Boquist

Ingredients

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

Instructions

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.

Notes

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.

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