Clay Pot Pork Loin with Sauerkraut and Prunes
Indulge in the rustic flavors of Eastern European-inspired cooking with this Clay Pot Pork Loin with Sauerkraut and Prunes. This hearty and comforting dish combines tender, seared pork loin with tangy sauerkraut, naturally sweet prunes, and juicy slices of apple, creating a perfect balance of savory and sweet. Aromatic herbs like fresh thyme, a bay leaf, and caraway seeds infuse every bite with earthy warmth, while the clay pot cooking technique locks in moisture for a melt-in-your-mouth finish. Ideal for family dinners or special occasions, this one-pot masterpiece is both easy to prepare and elegantly satisfying. Serve it straight from the clay pot for a rustic presentation that’s as wholesome as the flavors themselves. Perfect keywords: pork loin recipe, clay pot cooking, sauerkraut and prunes recipe, one-pot dinner, comfort food recipes.
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Recipe Information
Ingredients
- 2 lb pork loin
- 16 oz sauerkraut
- 1 cup prunes
- 1 yellow onion
- 3 garlic cloves
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 tsp caraway seeds
- 1.5 cups chicken broth
- 2 tbsp olive oil
- 1.5 tsp salt
- 1 tsp black pepper
- 2 apples
Instructions
Preheat the oven to 325°F (160°C).
Soak the clay pot in water for at least 15 minutes to prevent cracking during cooking.
Season the pork loin generously with 1 tsp of salt and 1 tsp of black pepper.
Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 2-3 minutes per side. Remove from heat and set aside.
Peel and thinly slice the onion and garlic. Core and slice the apples into thin wedges.
Drain the sauerkraut, reserving 1/2 cup of its liquid, and set aside.
In the same skillet, heat the remaining 1 tbsp of olive oil over medium heat. Add the sliced onion and garlic, cooking until softened, about 5 minutes.
Add the drained sauerkraut to the skillet, along with the reserved sauerkraut liquid, prunes, apples, caraway seeds, thyme sprigs, bay leaf, and the remaining 1/2 tsp of salt. Stir well to combine.
Place half of the sauerkraut mixture in the bottom of the clay pot. Lay the seared pork loin on top of the sauerkraut, then cover with the remaining sauerkraut mixture.
Pour the chicken broth evenly over the contents of the clay pot.
Cover the clay pot with its lid and place it in the preheated oven. Bake for 2 hours, or until the pork is tender and fully cooked (an internal temperature of 145°F/63°C).
Remove the pot from the oven and let it rest, covered, for 10 minutes before serving.
Slice the pork loin and serve with a generous portion of the sauerkraut, prunes, and apples on the side.
Nutrition Facts
Calories |
3487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.7 g | 215% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 735 mg | 245% | |
| Sodium | 7937 mg | 345% | |
| Total Carbohydrate | 234.7 g | 85% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 136.3 g | ||
| Protein | 263.3 g | 527% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 557 mg | 43% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 7200 mg | 153% | |
*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.
