Skip to main content New this month
Get the Allrecipes magazine

Vern's Roasted Pork Loin Over Sauerkraut

Rated as 4.48 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

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

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Nutrition Facts


Per Serving: 350 calories; 17.8 g fat; 21.6 g carbohydrates; 26.3 g protein; 74 mg cholesterol; 876 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 17
  1. 23 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

Made this roast and followed directions for oven temp, etc. After 1 hr 10 mins, I removed the 1.8 lb roast from the oven and tested the temp. It was not done completely. I would recommend a h...

Most helpful
Most positive
Least positive
Newest

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...

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 ...

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...

A really easy, tasty dish. Everyone raved on it, and said don't change a thing about it. It's added to my recipe box and I know it will become a regular at our house.

excellent, tangy and sweet don't be shy on the 'kraut and do not forget the garlic Chef Terry Ramsay

The roast turned out moist and tender but we did not care for the sauerkaut mixture. I did change the cranberries for dried apricots as another reviewer suggested. jessie

What a delightful dish. Pretty outstanding with the limited ingredients. I used a pork loin tenderloin and substituted craisins. Covered with foil and at baked 350 for 1 hour/ 160 on meat thermo...

Double all the ingredients.

The only change I made was to omit the cranberries. It was excellent, will make again (and again, and again)