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A perfectly cooked, seasoned pork loin roast resting on a bed of braised sauerkraut, ideal for New Year's Eve Recipes.

Pork Loin Roast with Sauerkraut

This recipe provides instructions for slow-roasting a pork loin roast with sauerkraut, caraway seeds, onion, and apple.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 people
Course: Dinner
Cuisine: Pork
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pound pork loin roast – boneless at room temperature
  • 2 pounds sauerkraut do not rinse
  • 1 tablespoon caraway seeds omit if desired
  • 1 cup chopped yellow onion
  • 1 peeled apple (gala or any sweet apple), chopped optional
  • 1/2 cup light brown sugar use less for a tangier flavor
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1 cup water optional
  • 2 tablespoon olive oil

Equipment

  • Roasting pan

Method
 

  1. Allow the pork loin roast to sit at room temperature for 20 to 30 minutes before cooking.
  2. Preheat your oven for slow roasting. The exact temperature depends on your desired cooking time, but a lower temperature for a longer duration is typical for this method.
  3. Rub the pork loin roast with olive oil, kosher salt, black pepper, and smoked paprika.
  4. In a roasting pan, combine the sauerkraut, caraway seeds, chopped onion, chopped apple (if using), and brown sugar.
  5. Place the seasoned pork loin roast on top of the sauerkraut mixture. Add water to the bottom of the pan if you are using it.
  6. Roast the pork low and slow for 2 to 3 hours, or until the internal temperature reaches your desired doneness for pork.
  7. Remove the roast from the oven and let it rest before slicing. Serve the sliced pork with the cooked sauerkraut mixture.

Notes

The cooking time for the pork loin roast varies based on the oven temperature you select. A lower temperature requires more time. If you prefer a less tangy flavor, reduce the amount of brown sugar used.