Pork Loin with Apples and Sauerkraut
Transform your dinner table with this hearty and flavorful Pork Loin with Apples and Sauerkraut recipe—a perfect blend of savory and sweet that’s sure to impress. Juicy, tender pork loin is seasoned with paprika, salt, and pepper, then seared to golden perfection before slow-roasting in a bed of tangy sauerkraut, caramelized apples, and warm caraway seeds. A splash of chicken broth and a touch of brown sugar bring balance to the dish, creating a beautifully complex flavor profile that’s both comforting and elegant. With just 15 minutes of prep time and a hands-off roasting method, this rustic yet refined meal is ideal for family dinners or festive occasions. Serve it with crusty bread or creamy mashed potatoes to soak up every drop of the flavorful juices.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 pounds pork loin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 cups sauerkraut, drained
- 2 medium apples, cored and sliced
- 2 tablespoons brown sugar
- 1 teaspoon caraway seeds
- 1 cup chicken broth
Instructions
Preheat the oven to 350°F (175°C).
Season the pork loin generously with salt, black pepper, and paprika.
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Sear the pork loin on all sides until golden brown, about 3-4 minutes per side.
Remove the pork loin from the skillet and set aside.
Add the diced onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Reduce the heat to medium and stir in the sauerkraut, apples, brown sugar, and caraway seeds. Cook for 2-3 minutes, allowing the flavors to meld.
Pour in the chicken broth and stir to combine. Nestle the seared pork loin into the sauerkraut mixture.
Cover the skillet or Dutch oven with a lid or aluminum foil and transfer to the preheated oven.
Roast for 75-90 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the dish from the oven and let the pork rest for 10 minutes before slicing.
Serve the sliced pork loin with generous scoops of the sauerkraut and apple mixture.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1431 mg | 62% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 14.3 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1058 mg | 23% | |
*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.
