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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


> 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


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.
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.
Transfer pork to cutting board and slice. Serve with sauerkraut and apple mixture.


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

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