Vern's Roasted Pork Loin Over Sauerkraut

Vern's Roasted Pork Loin Over Sauerkraut

13
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"A great autumn recipe! Pork loin is roasted over a bed of seasoned sauerkraut. I serve this with baked potato and butternut squash. Other seasonings can be added to the kraut mixture, such as thyme or caraway seed."

Ingredients

1 h 40 m servings 350 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 350 kcal
  • 18%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 941 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat vegetable oil in a skillet over medium heat. Season pork roast with salt and black pepper. Brown the pork in the hot oil, about 5 minutes per side.
  3. Mix sauerkraut, cream of mushroom soup, onion, apple, cranberries, salt, and black pepper in a bowl. Spoon the mixture into a baking dish and place the pork roast on top of the sauerkraut mixture.
  4. Roast in the preheated oven until the meat juices run clear and an instant-read thermometer inserted into the center of the roast reads 160 degrees F (70 degrees C), about 1 hour. Remove roast and let rest for 10 minutes before slicing and serving with sauerkraut.
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Reviews

13
  1. 18 Ratings

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A delicious and easy recipe. I was skeptical about the mushroom soup but it was not overstated and I found it balanced the sauerkraut and gave a smoother texture. I followed the recipe except I ...

delicious! followed the recipe exactly with a few additions... i added a small amount of rosemary, thyme, caraway seed and minced garlic to the saurkraut mixture. served with dumplings. tend...

First, I love sauerkraut. Was glad when I saw this recipe because I had a half pork loin thawed out and didn't know what to do with it. Added just a few of the spices others mentioned and no cra...