Pork and Sauerkraut

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Pork and Sauerkraut is a delicious dinner any time of year but is traditionally eaten January 1st for good luck. Tender, fatty, and yet somehow so nourishing, this is a recipe that people of German, Czech, Hungarian, and Polish ancestry enjoy!

For more great pork recipes, why not make some Instant Pot Pork Chops? Or this recipe for Rosemary Garlic Parmesan Pork Tenderloin instead?

Pork and Sauerkraut for New Years

It is said that eating pork and sauerkraut on January 1st will bring you wealth and luck all year long. Apparently, the German tradition comes from the (loosely translated) saying of “I wish you as much wealth as the number of shreds of cabbage” in the kraut. And pigs are a symbol for good luck and well-being, thus the pork in the dish!

Fatty and rich from the pork, yet acidic from the sauerkraut, it is basically the perfect meal. Amazing when served with mashed potatoes or just eaten on its own, this recipe uses some classic German seasoning, plus the addition of some apples, to make a completely delicious and nutritious weeknight dinner.            

Pork and Sauerkraut Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.

• Pork loin roast

• Salt & pepper

• Garlic powder

• Dried sage

• Cooking oil

• Salted butter

• Onion

• Sweet apple, cored and thinly sliced

• Jar of sauerkraut

• Packed brown sugar

• Apple juice or chicken broth

• Caraway seeds

How To Make Pork and Sauerkraut

• Pat the pork roast dry with a paper towel to remove excess moisture

• Season the fat side of the pork with salt and pepper, and then sprinkle the garlic powder and sage on top

• Heat the oil in a large Dutch oven over medium-high heat

• Add the pork roast and sear until browned on all sides

• Remove the pork, add in the butter and then the onion and apples, stirring in the sauerkraut, brown sugar, apple juice, and caraway seeds afterward

• Top with the pork, and then put the lid on and bake at 350 Fahrenheit for 2 hours, or until the internal temperature of the pork is 140°F

• Transfer the roast to a platter, tent with aluminum foil for 10 minutes, and then slice and serve

What Kind Of Pork Is Perfect For This Recipe?

Pork and sauerkraut are traditionally made using a nice pork loin. Some recipes use pork shoulder, I find it too fatty in the dish, and takes too long to break down and be tender – you don’t want to overcook the sauerkraut and have it mushy. Pork loin is a shorter cooking time that works perfectly.

Any pork cut that works for this dish are things like the pork loin roast which you don’t cook too long and can be cooked to a moist, tender 145°F internal temp.

What Kind of Sauerkraut Should You Use & Where Should You Get It?

Sauerkraut is literally nothing more than some fermented cabbage, water, and salt, yet it manages to have an incredible depth of flavor that no other vegetable dish can have.

Make sure you get the traditional sauerkraut, ones that are naturally fermented, and not any that are made using things like white wine or added vinegar. While the latter might be a bit cheaper, the natural fermentation of traditional sauerkraut is really noticeable in this dish.

Looking for more delicious Pork recipes? Try these out:

• Pork Seasoning

• Baked Pork Chops With Cream of Mushroom Soup

• Lemon Herb Grilled Pork Chops Recipe

Enjoy!

Love,

Karlynn

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