What Makes This Recipe So Good
It’s surprisingly simple to make! While it may take a while in the oven, this entire dish is super hands-off. First, sear the pork loin, then place it over a bed of sauerkraut, onion, apple, and brown sugar – before it’s off the oven to handle the rest of the work.It’s incredibly flavorful, despite requiring only a few ingredients. Salt and pepper go a long way in seasoning this tender pork roast. Meanwhile, tangy sauerkraut, tart apples, and sweet brown sugar take this entire meal up a notch!It yields perfectly cooked pork loin roast every time! A large pot traps steam which then cooks the roast to total perfection. This method also ensures the meat absorbs as much delicious flavor as possible while it cooks.
Key Ingredients
Pork Loin Roast – Not to be confused with pork tenderloin, pork loin is a larger cut of meat. The larger pork loin roast is ideal when cooking for a crowd, since it feeds so many! Therefore, either throw together this delicious pork and sauerkraut for your next potluck or dinner party, or as an easy weeknight meal with plenty of leftovers. Sauerkraut – This fermented food not only tastes good, but is incredibly good for you. The fermentation process yields healthy bacteria which when eaten in this recipe, yields healthy digestion. Sauerkraut is made from thinly sliced cabbage, which is where it gets its delightful crunch. The added texture to this dish is excellent! Brown Sugar – A touch of brown sugar goes a long way in balancing out the deeply savory flavors in this pork and sauerkraut recipe. Otherwise extremely tangy sauerkraut is toned down and sweetened up with the help of brown sugar. Brown sugar is also deliciously deep and caramel-like in flavor – yum!
Chef’s Tips
Use a meat thermometer to know when the pork loin is done cooking. To do this, simply insert the thermometer into the largest and thickest part of the meat. Your pork and sauerkraut is done when it reads 150° Fahrenheit!Leave the pork to rest for about 15 minutes after cooking. Resting will provide the juices in the pork enough time to reabsorb into the meat, creating an even more flavorful finished dish. Without resting, the juices could immediately run out of the pork when sliced into.Serve this pork and sauerkraut however you’d like! I enjoy it entirely on its own, as it’s simple but so perfect. Though it’d also taste great alongside mashed potatoes and maybe even with a side of roasted broccoli.
More Roast Recipes You’ll Love
Instant Pot Pork RoastBest Ever Easy Roast ChickenRoasted Cauliflower Steak RecipeRoasted Potato and CarrotsRosemary Roasted Potatoes
