Pork and Sauerkraut

Tender pieces of pork roast with a blush of pink in the center surrounded by sauerkraut in a baking dish

Meaty and tangy with a hint of sweetness from the onion soup and brown sugar this Pork and Sauerkraut recipe is a classic!

A pork loin roast makes a great family meal with only 10 minutes of assembly before baking in the oven. Here is a classic pork and sauerkraut recipe that also works great with ribs that we make on New Years Day and throughout the year!

Course Main Course

Cuisine American

Keyword pork and sauerkraut

Prep Time 5

Cook Time 4

Total Time 4 5

Servings people

Calories 228kcal

Author Jennifer Osterholt

Equipment

9x13 Baking Dish

Ingredients

3 pounds boneless pork loin roast
1 teaspoon salt
1/2 teaspoon pepper
32 ounces sauerkraut drained
1/4 cup brown sugar optional
10 ounce can French onion soup

Instructions

Preheat oven to 350°F. Coat a 9 x 13" pan or roasting pan with non-stick spray.
Place loin in roasting pan fat side up, do not trim. Season pork loin with salt and pepper.
Pile sauerkraut on top of pork loin, then sprinkle with brown sugar.
Pour can of French onion soup over the top; do not dilute.
Cover with foil or place lid on roasting pan and bake for 3 to 4 hours or until tender. If desired uncover for the last 20 minutes for the top to brown.

Video

Notes

The pork is safe to eat once it has reached an internal temperature of 145ºF if you choose. When cooking for 3 to 4 hours it will be closer to an internal temp of 200ºF and become more fork tender, but the individual pieces of meat will be a little bit more dry. So serve with the juices in the pan for the best results.

Nutrition