Looking for the best Pork and Sauerkraut recipe to cook on New Year's Eve? This juicy, tender and flavorful braised pork is the answer.
In many cultures, people cook pork dishes for New Year's Eve dinner because pork symbolizes good luck to start the new year.
Recipe highlights
This pork loin cooks in a bed of sauerkraut, apples and onions that makes it irresistible.
This braised pork dish comes together in one pot, there is very minimal prep and chopping.
Pork loin turns out tender and juicy and it is goes perfect with a side of creamy mashed potatoes.
Ingredients
For this recipe you need a 3-4 lb pork loin with a decent amount of marbling. You want a little fat for added flavor and to keep the pork juicy.
- Pork loin: I used a boneless pork loin but a bone-in loin works as well and might be even more flavorful.
- Yellow onion: I like the sweeter taste of yellow onions which compliment the acidity of the sauerkraut.
- Apples: I used red envy apples but you can use any variety that is sweet rather than tart.
- Sauerkraut: Highly recommend using a jar or bag of sauerkraut rather than the cans as they can have a metal aftertaste. I used white cabbage sauerkraut.
- Seasoning: Onion salt, garlic, salt and pepper to season the pork loin.
- Sugar: A bit of sugar to help cut through the acidity in the sauerkraut.
Cooking method
I first season the pork on all sides generously with salt and pepper and add garlic and onion powder.
While the pork is absorbing the seasonings and coming down to room temperature, I slice my onions and apples and preheat the oven.
I made this pork on my cast iron braiser in the oven. I like this method because it allows me to sear the meat first and cook it in the oven using the same pan.
Alternatively you can cook the pork in the slow cooker but I wouldn't skip searing the pork in the stove top in a heavy bottom pan.
Searing the pork creates a nice crust on the outside with all the seasonings and adds great flavor to the meat during the cooking process.
Recipe tips
As I mentioned before searing the meat locks in flavor. I like using a cast iron with a lid to cook everything in the same pan.
At the end of the cooking time, there will be a little fat cap on top depending on how lean your tenderloin was.
I like to crank up the heat and get that fat cap rendered to create a little golden, crispy layer. There is very little risk of drying up the leaner meat since there is a lot of juices in the final dish.
Storage instructions
Store leftovers in an airtight container and refrigerate for up to 3 days.
Reheat in the stove top in a skillet over medium-high heat until the pork is completely warm.
Pork Loin with Sauerkraut
Equipment
- 1 Braiser pan Or heavy bottom pan that can go in the oven.
Ingredients
- 2 lbs. pork tenderloin
- 2 teaspoons salt I used Diamond Crystal kosher salt
- ¼ teaspoon pepper freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons vegetable oil
- 1 apple any sweet variety.
- ½ yellow onion
- 1 32-ounce jar of sauerkraut
Instructions
- Season the pork on both sides with the salt, pepper, garlic and onion powder.
- Preheat oven to 325°F.
- Slice the onions and apples and set aside.
- Using high heat, in a heavy bottom pan such a cast iron braiser or skillet, add the vegetable oil. Allow the pan to get hot.
- Add the pork loin with the fat side down and sear for 2 minutes on each side. The fat side of the pork should be facing up before going in the oven.
- Turn off the heat, add the sliced onions and apples and the whole jar of sauerkraut including the juices.
- Cover the skillet with a lid or aluminum and place in the oven at 325°F for 2 hours.
- After 2 hours remove the pork from the oven and shred it with kitchen tongs.
- Crank the heat to 425°F.
- Cook the shredded pork uncovered for another 30 minutes allowing the fat to be rendered and turn golden brown and crispy.
- Serve over mashed potatoes and enjoy.
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