Pork and Sauerkraut
Tender and savory pork and sauerkraut, lightly sweetened with brown sugar and apples, baked low and slow to perfection.
Yield: servings
Equipment
- Large pot or Dutch oven
Ingredients
- 2-3 pound boneless pork loin roast
- salt and pepper to taste
- 2 tablespoons butter
- 32 ounces sauerkraut undrained
- 1 onion chopped
- 1 apple cored and chopped
- ½ cup brown sugar
Instructions
- Preheat oven to 400° Fahrenheit. Pat pork loin dry with a paper towel, then season all over with salt and pepper.
- Melt butter in a large pot or Dutch oven on the stove over medium-high heat. Once melted, sear pork in butter until golden brown on all sides.
- Remove pork from pot and remove pot from heat. Add sauerkraut into pot in one even layer, then sprinkle onion, apple, and brown sugar evenly over sauerkraut.
- Place pork loin back into pot, nestled into sauerkraut then cover pot or Dutch oven with lid. Bake for 1 ½ to 2 hours, or until a meat thermometer inserted into pork loin reads 150° Fahrenheit.
Notes
- Make it Low-Carb/Sugar-Free: Replace the brown sugar for brown granular Swerve to make this recipe more keto-friendly.
Nutrition
Serving Size: 1serving | Calories: 355cal | Protein: 36g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1113mg | Potassium: 907mg | Total Carbs: 30g | Fiber: 5g | Sugar: 24g | Net Carbs: 25g | Vitamin A: 161IU | Vitamin C: 25mg | Calcium: 75mg | Iron: 3mg