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Doreen's Pork and Sauerkraut Recipe

Recipe by: DOREENBUCH

"Old-fashioned family favorite at our house. Serve with mashed potatoes, applesauce, and baked biscuits. I also sometimes add some hot, mild, or turkey sausage to the sauerkraut."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook2 h
  • Ready In2 h 20 m
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Spray a large roasting pan with cooking spray. Place pork roast in the pan and arrange sauerkraut around it. Place apple wedges on top of the sauerkraut. Sprinkle brown sugar over roast and apples. Cover roasting pan with aluminum foil.
  • 3Bake roast in the preheated oven until roast is slightly pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • 4Remove roast from oven and allow to rest in a warm area before slicing, about 10 minutes.
Footnotes
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of canned sauerkraut. The actual amount of sauerkraut consumed will vary.
Ingredients
  • 4 servings
  • 436 cals
  • cooking spray
  • 1 (2 pound) boneless pork loin roast
  • 2 (27 ounce) cans sauerkraut (such as Silver Floss®), undrained
  • 2 McIntosh apples, cored and cut into wedges
  • 1/4 cup brown sugar
Nutrition

Amount per serving ( 5 total)

  • Calories:
    436
    22%
  • Fat:
    13
    20%
  • Carbs:
    39.4
    13%
  • Protein:
    42.1
    84%
  • Cholesterol:
    106
    35%

Based on a 2,000 calorie diet

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