Mallory always felt food would play a huge part in her life and career. As part of a family that loved cooking and spending dinner together, she equated food with having a good time.
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Apples, maple syrup, brown sugar and sauerkraut combine into a mellow flavor that complements the pork.
Dietary Fiber: 4g
Assembled ingredients and realized I had put my last apple in the lunch sack. Used a package of harvest apples instead. Great flavor. Husband loved it.
I made roasted pork with sauerkraut in the oven with baked potatoes and roasted carrots. It was so delicious and easy. Next time I will start it in the crock pot early in the day and invite company.
I have made this three times now and every time it's a winner. I added an extra apple, have only used real maple syrup,bagged refrigerated kraut and made it with loin chops one time. The technique and use of butter makes it a recipe that keeps me coming back.
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.
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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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1123
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Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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