Classic Pork Loin and Sauerkraut have long been a New Year’s Day tradition, symbolizing good luck and good fortune for the upcoming year. This hearty, flavorful dish pairs tender pork with the tangy bite of sauerkraut, making it a crowd-pleaser for any family gathering or celebration.
The versatility of this recipe allows you to choose from a variety of cuts of pork, including pork loin roast, pork tenderloin, or pork shoulder, to suit your taste and budget. Plus, with a few simple ingredients and options for the slow cooker, instant pot, or large Dutch oven, it’s an easy, comforting meal that your taste buds will thank you for.
Absolutely! Pork chops, pork tenderloin, or even a pork shoulder work well. Adjust cooking times based on thickness.
Layer sauerkraut at the bottom, place seasoned pork on top, and cook on low for 5-6 hours or high for 3-4 hours.
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Mashed potatoes, sweet potatoes, or roasted vegetables like carrots or green beans pair beautifully with this dish.
- Sauerkraut Variations: If the sauerkraut is too tangy, drain it and add apple juice, chicken broth, or a bit of brown sugar for a milder taste.
- Meat Thermometer: Always check the internal temperature of the pork. Aim for at least 145°F for slicing or 190°F for shredding.
- Extra Flavor: Toss in a Gala apple or Granny Smith apple, sliced, to balance the sauerkraut’s tartness with a touch of sweetness.
How to make Classic Pork Loin and Sauerkraut
- Preheat oven to 325 degrees F. Thoroughly spray the bottom and sides of a 9”x13” (or similar) baking dish with non-stick spray.
- NOTE: If the pork loin or other cut of meat is rather large, you can cut it in half to reduce the cooking time and ensure tenderness throughout.
- Sprinkle paprika, garlic powder, pepper and salt evenly over both sides of pork loin. Place seasoned meat in the center of the prepared baking dish.
- Surround the pork on all sides (and middle if pieces are split) with sauerkraut and its juice. Cover tightly with aluminum foil and place on the middle rack of the preheated oven.
- Bake for 2-3 hours, until desired tenderness is reached. The longer it bakes, the more tender and flavorful the meat will be. At 2 hours, with an internal temperature of at least 145F, the loin can be sliced. But at 3 hours or more, the loin will be easy to shred.
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Classic Pork Loin and Sauerkraut
My Classic Pork Loin and Sauerkraut recipe is so flavorful with tender pork tangy sauerkraut, making it a crowd-pleaser for any family gathering or celebration.
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Preheat oven to 325 degrees F. Thoroughly spray the bottom and sides of a 9”x13” (or similar) baking dish with non-stick spray.
-
If the pork loin or other cut of meat is rather large, you can cut it in half to reduce the cooking time and ensure tenderness throughout.
-
Sprinkle paprika, garlic powder, pepper and salt evenly over both sides of pork loin.
-
Place seasoned meat in the center of the prepared baking dish.
-
Surround the pork on all sides (and middle if pieces are split) with sauerkraut and its juice.
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Cover tightly with aluminum foil and place on the middle rack of the preheated oven.
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Bake for 2-3 hours, until desired tenderness is reached. The longer it bakes, the more tender and flavorful the meat will be. At 2 hours, with an internal temperature of at least 145F, the loin can be sliced. But at 3 hours or more, the loin will be easy to shred.
Calories: 249kcal | Carbohydrates: 5g | Protein: 39g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 107mg | Sodium: 979mg | Potassium: 842mg | Fiber: 3g | Sugar: 2g | Vitamin A: 145IU | Vitamin C: 17mg | Calcium: 45mg | Iron: 3mg
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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