Sauerkraut Pork Roast Recipe

Roasted Pork With Sauerkraut

Apples, maple syrup, brown sugar and sauerkraut combine into a mellow flavor that complements the pork.

15 min. prep time
8 servings
13513 Ratings


1 (32-ounce) package sauerkraut, undrained
1 medium apple, cored, cut into thin wedges
1/4 cup chopped onion
2 tablespoons firmly packed brown sugar
2 tablespoons maple-flavored syrup
1 (2 to 3-pound) boneless pork roast
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons LAND O LAKES® Butter


Heat oven to 350°F. Combine sauerkraut, apple, onion, brown sugar and maple syrup in large bowl; set aside.

Sprinkle pork roast with salt and pepper. Melt butter in 5-quart ovenproof saucepan or Dutch oven until sizzling; add pork roast. Cook over medium heat, turning several times, until browned (7 to 9 minutes).

Add sauerkraut mixture; cover. Bake for 1 1/2 to 2 hours or until pork roast reaches an internal temperature of 160°F.

Recipe Tip

This recipe can be prepared in a slow cooker. Place browned pork roast in slow cooker; add sauerkraut mixture. Cook on Low heat setting for 8 to 10 hours or High heat setting for 4 to 5 hours.

Nutrition Facts (1 serving)

Calories: 350

Fat: 19g

Cholesterol: 95mg

Sodium: 980mg

Carbohydrates: 15g

Dietary Fiber: 4g

Protein: 30g

Recipe #12825©2003Land O'Lakes, Inc.

Recipe Comments & Reviews

I made this in my crock pot just as written, came out perfect. will make often.
Add 2 bottles or cans of beer to make this delicious recipe even tastier!!!!
Really delicious sauerkraut! I used real maple syrup and pork loin roast cut into 1 1/2 inch thick cutlets. After browning the meat, I covered it completely with the sauerkraut mixture in the Dutch oven. The pork was incredibly tender and not dried out at all--more like old fashioned pork before all the fat was bred out of it. Definitely a keeper recipe.
I made this for my myself and my husband on New Year's Day. This was my first attempt at a pork roast. I did season with a generous amount of kosher salt and fresh pepper the day before. I also used real maple syrup. My husband hated sauerkraut before trying this recipe and exclaimed, "this is the best sauerkraut I've tried!" The pork was delicious too. This will be making more appearances and not just on new year's day
I make it pretty much the same. I grate a carrot or two .slice an apple no skin, Slice an onion brown sugar, apple juice and a small chicken bouillon. Half cup waterI use country rib s & p and a little garlic powder thyme and brown them in canola oil. I lay the ribs on top of sauerkraut with the juices and bake covered for about an hour and uncover for half an hour
I Made this recipe for family on New Years Day. Everyone loved it, not a drop left. Will use this again on New Years Day for sure.
made it for new year's day - wonderful sauerkraut - best I ever made. will do it again today.
Amazing flavor!! Blends beautifully. This will be a recipe to pass down to my children. Easily becoming a family classic for us.
very good
Fantastic recipe! I found the recipe after having picked up a pork roast stuffed with a sage dressing and Googling recipes. I didn't have apples so I substituted sweet potatoes. Wonderful!
I used a pound of kraut, rinsing it, pouring boiling water in it, then simmering for 20 minutes. Use a sweet onion, gala apples, and 1/2 cup of brown sugar. This cooked a 2-1/2 lb. boneless tenderloin roast in one hour. It is so good I want to share it, but we want it all for ourselves.
a new and fresh take on pork with sauerkraut. tangy/sweet taste is excellent. cooked slowly and served to a big crowd with mashed potatoes and veggies. easy and highly recommend!
I made this dish for dinner last night and it was terrific! My husband said it was a definite "do again" recipe. We both loved it.
Wonderful flavor, I would not change a thing. I served this roast with mashed potatoes and gravy. An outstanding meal. Will most certainly make this again.
I added a few more apples, the taste was great. Even the grandchildren liked it....

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