Go Back

Pork and Sauerkraut

A comforting dish combining savory pork and tangy sauerkraut, perfect for family gatherings or cozy nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, German
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 Tbsp. extra virgin olive oil
  • 3 lbs. pork tenderloin Can substitute with pork shoulder or country-style ribs
  • Kosher salt Use liberally for seasoning
  • Freshly ground black pepper Use liberally for seasoning
  • 4 Tbsp. butter
  • 1 small onion, thinly sliced
  • 2 Tbsp. packed brown sugar
  • 1 cup beer or cider High-quality recommended
  • 1 large tart apple, thinly sliced
  • 1 tsp. caraway seeds, optional For added flavor
  • 1 lb. sauerkraut, drained Use fresh if possible

Method
 

Preparation
  1. Preheat your oven to 350°F.
  2. Season the pork tenderloin liberally with kosher salt and freshly ground black pepper.
Cooking
  1. In a large Dutch oven, heat the extra virgin olive oil over medium-high heat.
  2. Add the seasoned pork tenderloin and sear on all sides until golden brown, about 8 minutes.
  3. Remove the pork and set aside.
  4. In the same pot, melt the butter, then add the sliced onion and apple. Cook for about 4 minutes until they soften.
  5. Stir in the sauerkraut, brown sugar, beer or cider, and caraway seeds if using. Bring to a gentle simmer.
  6. Nestle the seared pork on top of the sauerkraut mixture.
  7. Cover and transfer to the preheated oven. Bake until the pork reaches an internal temperature of 160°F, about 45 minutes.
Serving
  1. Let the pork rest for a few minutes before slicing.
  2. Serve warm, spooning the sauerkraut mixture over the sliced pork.

Notes

Serve with sides like mashed potatoes, crusty bread, or a green salad. You can garnish with fresh herbs.