Apple Glazed Pork Roast with Sauerkraut
Transform your dinner table with this hearty and flavorful Apple Glazed Pork Roast with Sauerkraut, a comforting dish that masterfully combines sweet and tangy flavors. This recipe features a perfectly seared pork loin roast, smothered in a luscious apple glaze made from applesauce, honey, and warm cinnamon, creating the ultimate caramelized coating. Baked atop a bed of sauerkraut infused with caraway seeds, thinly sliced onions, and apples, this dish achieves a delightful balance of savory and slightly tart elements. Perfect for fall gatherings or cozy family meals, this one-pan recipe is as visually stunning as it is delicious. With just 15 minutes of prep time, it’s a surprisingly easy way to impress your guests with a gourmet-style presentation. Serve it up with the rich, flavorful sauerkraut mixture for a meal that's sure to satisfy both the palate and the soul.
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Recipe Information
Ingredients
- 3 pounds pork loin roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup applesauce (unsweetened)
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 0.5 teaspoon ground cinnamon
- 2 cloves crushed garlic cloves
- 1.5 pounds sauerkraut
- 1 teaspoon caraway seeds
- 1 large onion, thinly sliced
- 1 medium apple, thinly sliced
Instructions
Preheat your oven to 325°F (165°C).
Season the pork loin roast with salt and black pepper on all sides.
In a large oven-safe skillet or roasting pan, heat olive oil over medium-high heat. Sear the pork roast on all sides until it develops a golden-brown crust, about 4-5 minutes per side. Remove the roast and set it aside.
In a small bowl, whisk together the applesauce, apple cider vinegar, honey, ground cinnamon, and crushed garlic cloves to create an apple glaze.
Spread a layer of sauerkraut evenly in the bottom of the skillet or roasting pan. Sprinkle the caraway seeds over the sauerkraut.
Layer the thinly sliced onion and apple over the sauerkraut.
Place the seared pork roast on top of the sauerkraut mixture.
Brush the apple glaze generously over the top and sides of the pork roast, making sure to coat it evenly.
Cover the skillet or roasting pan with a lid or aluminum foil, and transfer it to the preheated oven.
Bake for 1.5 to 2 hours, or until the internal temperature of the pork reaches 145°F (63°C) when checked with a meat thermometer, and the sauerkraut has softened and soaked up the glaze.
Halfway through cooking, baste the pork roast with the juices from the pan for added flavor and moisture.
Once done, remove the pan from the oven and let the pork rest for 10 minutes before slicing.
Serve the sliced pork roast alongside the sauerkraut mixture, ensuring each plate gets a bit of the caramelized onion and apple for a balanced flavor.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1326 mg | 58% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 15.8 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1053 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
