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Braised Pork and Sauerkraut

A boneless pork loin is cooked on a bed of tangy sauerkraut and tart apples for a simple but comforting 5-ingredient dinner.

Serves 6
Ready in 100 mins
Prep time 15 mins
Cooking time 85 mins
300 calories per serving

Ingredients

> 2 tbsp canola oil
> 1 (2 1/2 lb) boneless pork loin
> 2 medium onions, thinly sliced
> 1 Granny Smith apple, cored and thinly sliced
> 1 (16 oz) pkg refrigerated sauerkraut, drained

Steps

1
reheat oven to 350°F. In a wide-bottom Dutch oven, heat the oil on medium-high. Season the pork all over with salt and pepper. Add to pot and cook 10–12 min., until browned on all sides, turning occasionally.
2
Transfer pork to a plate. Reduce heat to medium. Add the onions and apple. Cook 5 min., until softened, stirring occasionally. Stir in the sauerkraut and ½ cup water. Remove from heat. Place pork on top and cover pot with lid or foil. Place in oven and roast 60–70 min., until pork is cooked through.
3
Transfer pork to cutting board and slice. Serve with sauerkraut and apple mixture.

Tips

Garnish with a bit of finely chopped fresh dill for a pop of color and vibrant flavor.

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