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!
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
• 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:
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Pork and Sauerkraut
- Prep Time
- 20 minutes
- Cook Time
- 1 hour 30 minutes
- Main Course
- Karlynn Johnston
- one 3 pound boneless pork loin roast
- salt and pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried sage
- 2-3 tablespoons of cooking oil
- 1/2 cup salted butter
- 1 large onion thinly sliced
- 1 large sweet apple, cored and thinly sliced sweet apple, cored and thinly sliced
- one 16-ounce jar of sauerkraut drained
- 2 tablespoons packed brown sugar
- 1 cup apple juice or chicken broth (apple juice is a better taste)
- 1 teaspoon caraway seeds
- Preheat your oven to 350°. Pat the pork roast with a paper towel to remove excess moisture and then season the top fat side of the pork roast generously with salt and pepper, then sprinkle on the garlic powder and the sage.
- In a large Dutch oven over medium-high heat, heat the oil.
- Add the pork roast to the Dutch oven and sear on all sides until browned on all sides. Remove the roast and place to the side on a plate and turn off the stove burner.
- Add the butter and let melt in the still hot Dutch oven. Add the onion and apples, then stir in sauerkraut, brown sugar, apple juice and caraway seeds. Place the seared pork roast on top.
- Place the lid on the Dutch oven then transfer to oven.
- Roast for 1 ½ – 2 hours or until a meat thermometer reads 140°F when inserted into the middle of the roast.
- Remove from the oven and transfer the roast to a platter. Tent with aluminum foil and let rest for 10 minutes, the temperature should rise to 145°F.
- Serve with the sauerkraut mixture surrounding the meat on the platter with a serving fork and spoon.
- Make sure not to overcook the roast and it will be tender and juicy!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.