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Looking for a comforting dinner that brings together old-world flavors without hours of kitchen prep? This classic combination of pork loin and sauerkraut has been a go-to meal in many households for generations, and for good reason. The mild, tender pork pairs perfectly with tangy sauerkraut, creating a dish that’s both satisfying and straightforward to prepare. Whether you’re new to cooking with sauerkraut or just want a reliable dinner option for busy weeknights, this recipe delivers a tasty meal that’ll make your whole house smell amazing.
Ingredient Substitutions
For the pork loin, boneless chicken breasts or turkey breast can be used as leaner alternatives. Adjust cooking time accordingly, as poultry typically cooks faster than pork. For a vegetarian option, try using large portobello mushrooms or extra-firm tofu, marinated in similar seasonings. Sauerkraut can be replaced with thinly sliced cabbage mixed with a bit of vinegar for a milder flavor. This substitution maintains the dish’s tangy profile while reducing sodium content. For those avoiding refined sugars, the brown sugar and maple syrup can be substituted with mashed ripe banana or unsweetened applesauce. These alternatives add natural sweetness and complement the apple flavor already present in the recipe. Adjust quantities to taste, as natural fruit sugars may be less intense than processed sweeteners.
| Preparation Time | 15-30 minutes |
| Cooking Time | 90-120 minutes |
| Total Time | 105-150 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 100-110 g
- Fat: 60-70 g
- Carbohydrates: 120-130 g
Ingredients
- 1 boneless pork loin roast (2-3 pounds)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons of unsalted butter
- 1/2 cup onion, sliced thinly
- 1 package sauerkraut (32 oz, with liquid)
- 2 medium apples, cored and sliced into wedges
- 1 tablespoon packed brown sugar
- 2 tablespoons maple syrup
Step 1: Preheat the Oven and Prepare the Pork
Begin by preheating your oven to 350°F.
Season the pork loin generously with salt and pepper to taste.
Melt butter in a large Dutch oven, or any other oven-safe pot with a lid, over medium-high heat.
Brown the seasoned pork on all sides, ensuring a nice crust forms.
Step 2: Sauté Onions
Once the pork is browned, reduce the heat to medium.
Add sliced onions around the pork and continue cooking, stirring occasionally, until they begin to soften.
This should take about 2-3 minutes.
Remove the pot from the heat once done.
Step 3: Prepare the Sauerkraut Mixture
In a separate large bowl, combine sauerkraut, sliced apples, brown sugar, and maple syrup.
Taste and adjust the seasoning if needed.
Once well-mixed, spread the sauerkraut mixture evenly over the pork and onions in the Dutch oven.
Step 4: Roast the Pork
Place the lid on the Dutch oven and transfer it to the preheated oven.
Roast the pork for 1.5 to 2 hours.
Check the internal temperature of the pork with a meat thermometer; it should register between 145°F for medium to 155°F for well done.
Step 5: Rest and Serve
Carefully remove the Dutch oven from the oven using oven gloves, as it will be hot.
Allow the dish to rest on the countertop for about 5 minutes to ensure the juices settle.
Remove the pork loin from the sauerkraut, slice it into thick pieces, and serve immediately atop the flavorful sauerkraut mixture.
