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An easy German-inspired pork fillet recipe. Use more or less sage according to your taste.
116 people made this
- 1 whole pork fillet
- 1/2 teaspoon ground sage
- salt and freshly ground pepper to taste
- 1 (810g) jar sauerkraut, drained
- 1/2 apple
- 1/2 onion
- 4 tablespoons light brown soft sugar
MethodPrep:10min ›Cook:3hr ›Ready in:3hr10min
- Preheat oven to 160 C / Gas mark 3.
- Rub pork with sage, salt and pepper. Place fillet in a baking dish and cover with half of the sauerkraut. Place the apple and onion, cut side down, on top of the sauerkraut. Cover with remaining sauerkraut. Sprinkle with brown sugar.
- Cover and bake in preheated oven for 2 to 3 hours, until internal temperature has reached 70 C.
Reviews & ratingsAverage global rating:(128)
Reviews in English (114)
by Aspiring Chef Rita
Delicious and this can be cooked much faster! I browned a 1 lb. tenderloin (for 2 people) in a deep, oven proof skillet, then added some of the sauerkraut juice and kraut to the pan to quickly deglaze it and then followed the rest of the directions. Increased oven temp to 400 degrees and it was done in 40 min. Served it with mashed potatoes and buttered rye bread.-21 Dec 2003
I made this for my boyfriend, who is half-German, and crazy about pork & sauerkraut. He raved about it! I made the following modifications - I used a crock pot (7 hours on low) and added 1/2 cup water & 1/2 cup apple juice. I also added a little more chopped apple and onion to the crock pot. It turned out incredibly tender and tasty. This is a really easy, quick recipe that I will be happy to prepare again & again.-06 Dec 2002
by IRON CHEF
Wow! This was wonderful! It was so easy to throw together, and after being in the oven for 2 1/2 hours, the pork was SO tender! My husband and I love sauerkraut, so this was a big hit to find! My 5 year old son even thought this was outstanding, and he cleaned his plate. We will definitely be using this recipe again. Thanks, Bonnie!-05 Aug 2001
Best Ever Pork Roast and Sauerkraut
Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!
Ring in the New Year with THE BEST Pork and Sauerkraut recipe ! Juicy and packed with so much flavor! Mom&rsquos recipe perfected!
This pork roast is probably the very first roast I ever made on my own. It was after both my Mom and Dad had passed and it was my first New Year&rsquos Eve without them.
Now I was going out with friends that night however it&rsquos a tradition in my family to have pork roast and sauerkraut on NYE. Mom always said it was to bring us good luck and fortune.
Do you have any new year&rsquos eve traditions? Do you eat pork at midnight or on new year&rsquos day? For us, it was always a HUGE feast at midnight. I&rsquom not sure if it was Mom&rsquos way of giving us one last big meal before we all started our new year diets or as a way to clear out the fridge and freezers.
All I know is that is literally THE BEST pork and sauerkraut I have ever, EVER had in my life!
How To Make Pork & Sauerkraut
Pork & Sauerkraut can be made via any method you want, whether it be Instant Pot, Crockpot, Stovetop or Oven. The steps are the same for all methods. I like to use the Instant Pot because it’s a much faster method of cooking, and it magically turns out perfect every time.
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Whichever method you choose, the only thing that will change is the cooking time.
The first step is to sear all sides of the pork roast. If you’re using the Instant Pot, you can do this easily with the Saute function, so you don’t have to use two pans. Otherwise you can sear the meat on the stove, then transfer to the pot or slow cooker.
Remove the roast from the Instant Pot. Put the broth in and whisk the bottom of the pan to remove any browned bits (otherwise, your Instant Pot will start screaming “burn” when you try to turn it on).
Next, return the pork roast to the Instant Pot, add the vegetables and apples around the edges, and put the sauerkraut on top of the roast. Cook for 1 hour (for a 2lb pork roast) on the Pressure Cook setting. Allow it to naturally release pressure.
If your pork roast is larger then 2 lbs, you may need to cook it longer. Once you’ve opened the lid, you can check the internal temperature of the meat [I use this instant-read thermometer]. It should be at least 165 degrees F. It should also be tender and easy to pull apart with a fork. If not, put the lid back on and set it for another 10-30 minutes.
Pork and Apples
I don’t have a groovy orange slow cooker , but I am reminded of the Brady Bunch, specifically Peter Brady saying, “pork chops and apple sauce,” whenever I make this pork and apple recipe in my crock pot. (The things that stick in my head are crazy!)
The combination of apple and pork is perfect for fall the leaves are changing, apples are ready to pick, and heartier meals begin to sound tempting for dinner. Plus, this crock pot recipe is no fail… just toss in the ingredients and go.
- 1 lb bag refrigerated sauerkraut, drained
- unseasoned pork tenderloin (Hormel)
- 1 small apple, shredded
- 1/2 onion, shredded
- 1 med potato, shredded (don&rsquot need to peel if it&rsquos thin-skinned)
- 2 tsp olive oil
- 4Tbs brown sugar, divided
- tsp onion powder
- 1/2 tsp garlic powder
- salt and pepper
- 1 tsp paprika
- 1 tsp whole mustard seeds (or use ground mustard)
In a metal 13x9 pan, combine sauerkraut (well drained), onion, apple, 2 Tbs brown sugar and potato, drizzle with olive oil. Mix well and spread evenly in the pan. Cook for 30 mins at 350 degrees.
Combine ingredients for rub: mustard seed, 2 Tbs brown sugar, paprika, garlic and onion powders, salt and pepper. Spread evenly all over the pork tenderloin. Remove sauerkraut from the oven and stir to distribute the browned bits. Make room in the center of the pan for the pork, and then distribute the sauerkraut evenly around the pork. Don&rsquot cover the pork with sauerkraut. Bake uncovered at 350 for another 45 minutes or until pork is 160 degrees.
PORK AND SAUERKRAUT
The history of Pork and Sauerkraut comes from German settlers as a traditional New Year’s meal meant to bring good luck. Since pigs root ahead when they feed, as opposed to chickens who move backward, it’s considered a symbol of progress. The sauerkraut is meant to symbolize money, or wealth, because it’s green….or it was green when it was cabbage.
INGREDIENTS YOU WILL NEED
PORK SHOULDER ROAST – I like to make it with a super inexpensive bone-in pork shoulder roast. It’s perfect for braising…..it’s really the only way to cook it a pork roast so it’s juicy and melt-in-your-mouth tender. You can use just about any pork roast for this recipe but I like to use something inexpensive since we’re sprucing it up with other goodies.
SAUERKRAUT – Now I love sauerkraut but I’m super picky about how it’s prepared. I rinse the crap out of it and press it in a towel until it’s dry. Why do I do this? Because it’s salty and I feel like it makes my overall recipe salty so I get rid of as much saltiness as I can and then….add my own salt. Don’t judge…it works…trust me.
FENNEL – If you’ve never had fennel, it’s closely related to the carrot but it’s not a root vegetable. The stalk and leaves are edible but we’re only using the bulb for this recipe. The fennel I would usually poo-poo too because I’m not a big fan of the anise flavor, however, roasted… it’s melty and sweet….perfect with the roasted apples. And they all play happily together in the pot.
APPLES – You’ll want to use something that will hold up to braising similar to what you’d use in a pie. I like to use a Honeycrisp or Fuji apple for this recipe.
WHITE WINE – You can skip the wine if you don’t want to cook with alcohol but the alcohol does burn off during the cooking process. I use leftover champagne from the night before, it adds the perfect amount of sweetness.
APPLE CIDER – Yes, the apple cider from fall makes a return here and it’s perfectly at home with the pork roast.
Those are all the key components but you’ll also need onion, brown sugar, caraway seeds (think rye bread), thyme, bay leaves, beef stock (homemade is best) and garlic.
HOW TO MAKE IT
The key to perfection here is to sear the pork roast until it’s crusty and golden on every side. Take it to the brink of burning and then flip it to the other side. You’re building an immense amount of flavor here, flavor you can’t get from a store shelf or your pantry. Do not skip this step.
And then…after you caramelize your veggies, you’ll deglaze the pan with……leftover champagne. If you have any. I always have leftovers because I go to bed at 10:30 on New Year’s Eve. So, then I make things like these braised chicken thighs or whip up a quick cocktail to kick off the day or bake a batch of these cupcakes. If you don’t have champagne you can use a dry white wine, a Riesling would work well here. The wine is the secret to what makes this recipe so amazing.
Everything back into the pot and you have about 3 hours to go do whatever it is you do when you’re not in the kitchen.
CROCK POT PORK AND SAUERKRAUT
This Pork and Sauerkraut recipe works incredibly well in the slow cooker or Crock Pot, too.
Simply follow all the instructions and instead of popping it into the oven, transfer all the ingredients to the slow cooker.
Cover and cook on low for 7-8 hours until fork tender.
That’s it…pretty easy for the most EPIC pork and sauerkraut recipe ever. Don’t ya think? And with the cold weather looming this week, who doesn’t want something comforting and hearty waiting for them at dinner time. This Slow Roasted Pork with Sauerkraut, Fennel and Apples is just the ticket.
WHAT TO SERVE IT WITH
If you’re looking for a totally auspicious dinner, add a side of black eyed peas but we really love serving this with a pile of mashed potatoes to soak up all the sauce that’s going to be pooling on your dinner plate.
We also recommend these brown butter peas (also green for luck!) or just a fresh green salad because this is a rich, heavy, comforting dinner that could use a fresh, crisp component.
And if you’re looking for even more easy slow cooked pork recipes, you have to try these family favorites!!
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Pork & Sauerkraut
Pork and sauerkraut is traditionally eaten on New Year's Eve as a good luck tradition (may we suggest alongside some black-eyed peas?!), but don't let that not inspire you to eat it throughout the year, too.
What kind of pork do I use for pork and sauerkraut?
Pork chops and kraut are common, but we prefer a pork tenderloin roast for this recipe. You can make the whole thing in one pot or Dutch oven: Sear the pork on all sides to get it crispy and lock in juices, then start your onions, apples, and kraut mixture before adding back the pork and letting it braise (just a fancy word for cooking something first by searing, then simmering in liquid) in the oven for 45 minutes.
How long does it cook in the oven?
We sear our pork tenderloin first, then cook it in the oven for about 45 minutes.
At what temperature is the pork and sauerkraut finished cooking?
The pork tenderloin is done when the internal temperature reaches 160º.
What's the best cooking liquid to use to braise the pork?
We love using beer when we cook pork. A rich stout or toasty lager both work. If you love cider, that works, too. Got extra apple cider in the fridge? That will complement the apples.
- 1 (3-lb.) boneless pork loin
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 6 ounces thinly sliced pancetta or bacon
- Kitchen string
- 2 tablespoons olive oil
- 2 small onions, quartered (root end intact)
- 1 (12-oz.) package frozen pearl onions (about 2 cups)
- 2 garlic cloves, thinly sliced
- 3 fresh thyme sprigs
- 2 bay leaves
- 1 (12-oz.) bottle stout or porter beer
- 2 tablespoons Dijon mustard
- 3 firm apples (such as Gala), divided
- 2 cups jarred sauerkraut, rinsed
- 2 cups finely shredded green cabbage
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 teaspoon fresh lemon juice
- ½ cup apricot preserves
- ¼ cup chicken broth
Trim fat and silver skin from pork. Sprinkle pork with kosher salt and pepper. Wrap top and sides of pork with pancetta. Tie with kitchen string, securing at 1-inch intervals.
Cook pork in hot oil in a large skillet over medium heat, turning occasionally, 15 minutes or until deep golden brown. Remove from skillet, reserving drippings in skillet.
Place quartered onion and next 4 ingredients in a 6-qt. slow cooker top with pork.
Add beer to reserved drippings in skillet, and cook over medium heat 8 minutes or until liquid is reduced by half, stirring to loosen brown bits from bottom of skillet. Stir in mustard, and pour over pork. Cover and cook on HIGH 2 hours.
Peel 2 apples, and cut into large wedges. Add apple wedges, sauerkraut, and cabbage to slow cooker cover and cook 1 to 2 more hours or until a meat thermometer inserted into thickest portion of pork registers 150° and apples are tender.
Cut remaining unpeeled apple into thin strips, and toss with parsley and lemon juice. Season with salt and pepper to taste.
Combine preserves and broth in a small saucepan, and cook over medium heat, stirring often, 4 to 5 minutes or until melted and smooth.
Brush pork with apricot mixture. Cut pork into slices, and serve with onion mixture, apple-parsley mixture, and additional Dijon mustard.
- Brown the pork well on either side – this will add so much flavor to the dish!
- Do not skip browning the onions, or they’ll retain a very sharp and unpleasant flavor.
- If you don’t have a large Dutch oven, you can also make this in a roasting pan, provided you have a lid for it. You can brown the pork and the onions in the oven if it’s not safe to use on the stove – just heat the oven to 425°F. Melt the butter on the roasting pan, then add the pork and onions. Roast uncovered at 425°F for 5-8 minutes on either side. Then, add the sauerkraut mixture on top, cover with the lid and roast for 1.5 – 2 hours at 350°F.
Crockpot Pork and Sauerkraut with Apples
Looking for a meal that takes less than 60 seconds worth of effort, can cook in the crockpot while you’re away at work, and will be a tasty dinner when you get home? I have just the thing!
Growing up my mother always cooked porkchops with sauerkraut and apples. Based on my memories, she usually did them in two separate pots and had to let the porchops cook down for a long time. It was tasty, sure, but some days I just don’t have the time or effort to pull something like that off. Hence, crockpot. The basic idea of the recipe is the same, but instead of using porkchops, I use a whole pork roast. This leaves you with shredded pork (similar to pulled pork) that has cooked in a combination of the juice from the sauerkraut and the apples as well as the juices from the pork itself. It makes for a really lovely combination.
This recipe, as it turns out, is also good luck! There is an old superstition saying you should eat pork and sauerkraut on New Years to bring luck in the new year. It is my understanding that the origins of this folklore are from the Pennsylvania Dutch, but depending on who you ask, the reasons behind it seem to change somewhat. Some say the pig is supposed to symbolize prosperity due to its fattened size. Others say it is because the pig roots forward, while the chicken scratches backward and the cow stands still, so the pig symbolizes a forward trend in the New Year. I have also heard discussions of the color of sauerkraut symbolizing wealth because of it’s gold color. Whatever the reason, why tempt fate? Pork and sauerkraut for New Years in my house, and I’m giving you enough notice that you now have a handful of months to plan dinner for yours.
Crockpot Pork and Sauerkraut with Apples Recipe Photo Tutorial
(Printer friendly version below)
1 pork roast, approximately 2lbs, but this is flexible
2 25oz jars fermented sauerkraut (I used Bubbies brand)
1/2 onion chopped (optional)
2 apples, cored and sliced
Optional variation ingredient: 1 cup chicken broth. See step 2 for details.
Step 1: Place pork roast in crockpot.
Step 2: Add onions if you are using them. They are optional, but add a nice flavor to this dish. I usually decide based on whether or not I am in an onion mood and whether or not I have them in the house. Then, pour 2 jars sauerkraut over pork roast – juice and all. (Note: If you’re not a huge fan of sauerkraut, or maybe you just want to mellow out the flavor of the sauerkraut, omit the sauerkraut juice and substitute about a cup of chicken broth. I prefer it with the sauerkraut juice, but I have family members who prefer the chicken broth. Either will work.)
I used Bubbies brand sauerkraut. It’s really tasty! It doesn’t contain any sugar or vinegar, which is a total bonus in my book. It’s just like the sauerkraut I ferment at home. Since it’s a fermented sauerkraut, you’ll find it in the refrigerated section of your grocery store, not on the aisle shelf. I know Whole Foods carries it. I have also seen it at QFC and Stop and Shop.
Step 3: Core and slice apples. (Tip: an apple slicer/corer will have this done for you in a matter of seconds.) Place the apples on top of the sauerkraut.
Step 4: Cover. Set on low for 8 hours. With this recipe, it doesn’t need to be exact. If you’re running late coming home from work and it stays in the crockpot for another hour or two, it won’t hurt anything.
Step 5: If the pork didn’t shred by itself, break it up a little into pieces with a fork. (Or two, like pulled pork.) Serve in a bowl and eat like stew. Eat and enjoy!