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Pork Loin, Apples, and Sauerkraut

Rated as 4.76 out of 5 Stars

"Pork and sauerkraut is the traditional New Year's Day meal here in Pennsylvania Dutch Land. This is my rendition of that holiday meal. I usually serve it with mashed potatoes and applesauce."
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2 h 45 m servings 372
Original recipe yields 8 servings


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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.
  3. Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl; rub onto the top and bottom of the roast.
  4. Make an indentation in the center of the sauerkraut mixture and place the seasoned roast in the indentation. Pour the remaining apple cider around the roast.
  5. Bake in the preheated oven for 1 hour; baste roast with juices. Continue baking roast, basting every 30 minutes, until cooked through, 2 1/2 to 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).


  • Cook's Notes:
  • Rule of thumb roasting time for this cut of pork is 15 minutes per pound.
  • Moroccan seasoning is a very good substitution for the Thai seasoning.
  • Add more cider if kraut becomes too dry.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 372 calories; 11.7 32.1 36.4 99 2607 Full nutrition

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Read all reviews 36
  1. 41 Ratings

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Most helpful positive review

i halved the recipe due to the size of the roast. i forgot the brown sugar and didn't have thai seasonings. i discovered i had no apple cider, so after asking on the buzz i got an excellent sub...

Most helpful critical review

This was one of the worst recipes I have ever used for cooking pork with sauerkraut. The roast was not very tender and my family did not like the flavor. I will not make this again.

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i halved the recipe due to the size of the roast. i forgot the brown sugar and didn't have thai seasonings. i discovered i had no apple cider, so after asking on the buzz i got an excellent sub...

I'm the person who submitted this recipe. A bad habit that I picked up from my mom is that I never measure anything when I'm cooking. So having never measured anything, I had to estimate ingre...

What a great way to start the New Year! I omitted the Thai seasoning from the rub and the brown sugar from the sauerkraut, but followed everything else. Delicious! My only regret is you don't...

I made this according to the recipe w/o changes and it turned out well. I did cut it in half, the only change I made. Like other reviewers I didn't have any Thai seasoning but I found a couple o...

I am making this again for dinner tonight. It came out so delicious the first time, I saved it to my recipe box. Didn't use the Thai seasoning, just seasoned salt. I also didn't have Apple Cid...

Due to a lack of Thai Seasonings I substituted a garam marsala mixture with coriander I had lying around. This was incredible. Everything pulls together well and obviously very versatile. Def...

I was a little bit leary, because it seems I have tried other recipes in the past and sometimes the pork is not done or overdone. In this case it was just perfect. I followed the recipe except...

I used Gala apples and this recipe is a keeper. The pork was moist and tender, the flavors blended perfectly.

I made it with one pork loin and one small jar of sauerkraut . It was excellent and the pork was so tender and tasty.