Apples, maple syrup, brown sugar and sauerkraut combine into a mellow flavor that complements the pork.
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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, 7-9 minutes or until browned.
Add sauerkraut mixture; cover. Bake 1 1/2-2 hours or until pork roast reaches an internal temperature of 160°F.
This recipe can be prepared in a slow cooker. Place browned pork roast in slow cooker; add sauerkraut mixture. Cook on Low heat setting 8-10 hours or High heat setting 4-5 hours.
Explore reviews fromour online community
I've been making traditional pork and kraut for New Years for, let's just say, over 20 years. Decided to try this recipe and it is by far the best I have ever made. Fantastic and I'm so pleased I have another whole meal to put in the freezer from this batch.
I had a 3.5 lb. pork loin (which I cut in half), used about 42 oz of jarred kraut, but kept apple, sugar, and real maple syrup as stated. I seasoned the pork liberally with salt, pepper, and granulated garlic before searing.
Delicious quick and easy. I made three minor changes-- used 2 tbsp. real Maple Syrup and omitted the brown sugar, browned the loin in homemade ghee (clarified butter -- you can find instructions online) so I could use slightly higher heat, and left in the oven an additional 30 minutes for tenderness. Will make this a regular.