Braised Pork Loin with Sauerkraut and Onions
Transform your dinner table into a comforting culinary escape with this mouthwatering Braised Pork Loin with Sauerkraut and Onions. Featuring tender, juicy pork infused with rich flavors from caramelized onions, tangy sauerkraut, and fragrant caraway seeds, this recipe is a hearty, one-pot wonder perfect for cool evenings. Slow-braised with a savory blend of apple juice and chicken broth, the pork loin absorbs incredible depth of flavor while becoming irresistibly tender. This timeless dish strikes the perfect balance of savory and tangy notes, highlighted by the warm, rustic aroma of roasted garlic and a hint of bay leaf. With a prep time of just 20 minutes and impressive results, it’s ideal for family dinners or casual entertaining. Serve it alongside mashed potatoes or crusty bread, and don’t forget a sprinkle of fresh parsley for a pop of color and freshness!
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Recipe Information
Ingredients
- 2 pounds pork loin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 medium yellow onion
- 3 large garlic cloves
- 1 cup unsweetened apple juice
- 1 cup chicken broth
- 16 ounces sauerkraut
- 1 teaspoon caraway seeds
- 1 bay leaf
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C).
Pat the pork loin dry with paper towels and season it on all sides with salt and black pepper.
Heat the olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the seasoned pork loin on all sides until golden brown, about 3-4 minutes per side. Remove it from the pot and set it aside.
Peel and slice the onions into thin half-moons. Mince the garlic cloves.
Add the onions to the pot and sauté for 5-7 minutes, stirring occasionally, until softened and lightly caramelized.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Deglaze the pot by adding the apple juice, scraping the bottom of the pot with a wooden spoon to release browned bits.
Pour in the chicken broth and bring the liquid to a simmer.
Stir in the sauerkraut, caraway seeds, and bay leaf. Mix well to combine.
Nestle the seared pork loin back into the pot, covering it partially with the sauerkraut mixture.
Cover the pot with a lid and transfer it to the preheated oven.
Braised the pork loin in the oven for 1.5 hours, or until the pork is tender and easily slices with a knife.
Remove the pot from the oven and let the pork rest for 10 minutes before slicing.
Serve the sliced pork with the sauerkraut and onions, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.6 g | 199% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 5860 mg | 255% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 32.8 g | ||
| Protein | 252.6 g | 505% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4713 mg | 100% | |
*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.
