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My review
Vern's Roasted Pork Loin Over Sauerkraut
Veronica Standeven
"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."
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Ingredients
1 h 40 m servings 350 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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
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Reviews
Read all reviews 1723 Ratings
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Most helpful positive review
10/10/2012
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
3/7/2015
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...
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10/10/2012
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...
3/15/2014
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 ...
6/28/2014
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...
11/23/2012
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.
3/23/2014
excellent, tangy and sweet don't be shy on the 'kraut and do not forget the garlic Chef Terry Ramsay
1/14/2013
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
10/8/2017
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...
4/15/2016
The only change I made was to omit the cranberries. It was excellent, will make again (and again, and again)