Don’t run away. Please. I know sauerkraut sounds scary (actually, I have always loved sauerkraut, so I’ve never thought it sounded scary, but I know it’s scary for a lot of people.) What I have here before you today is the moistest, most tender, most flavorful pork roast, not too sweet, not to sauer (see what I did there?), high in protein, low in calories, and a dinner that every single person in my family, including my pickiest eaters, will gobble up every single time.
My parents and older brothers and sisters had a whole life before I came along–my closest sibling is 10 years older than me, so all of the backpacking trips, the whitewater river trips, that time they lived in Europe for a year–all that happened before I was born. By the time I came along, my parents were tired and basically gave me free reign of the house and went on trips by themselves while I stayed home with my teenage siblings.
So anyway. Back to that whole Europe thing. My dad was a university professor who took a sabbatical for a year and they lived in Germany. So when I was growing up, we ate lots of German fare. Sauerkraut. Various sausages. Sauerkraut and sausages together (in fact, sauerkraut and sausages was the first meal I ever learned how to cook by myself). Sauerkraut and pork. You get the idea.
I had completely forgotten about sauerkraut pork until I recently stumbled across this recipe and the memories of this particular dish were so overwhelming. I was worried it wouldn’t taste as good as I remembered it or that it would just be different, kind of like going back to visit your hometown and realizing it doesn’t really feel like home anymore.
It was awesome. It was so easy. My house smelled amazing. Everyone ate every bite and asked when we could have it again. I served it with loaded baked sweet potatoes and green salad and it was just the kind of meal that you eat and you feel like your body is thanking you for doing something nice for it.
You want to start by heating 2 tablespoons of butter in a large skillet over medium-high heat. Sprinkle a 3-lb. (approximately) pork loin roast (loin, sirloin, tenderloin, whatever) with kosher salt and freshly ground pepper.
Place the roast in the hot skillet and brown on all sides. Place the roast in a Crock Pot.
Take a 32-ounce package of sauerkraut (look for the stuff in the refrigerator section kind of by the hot dogs, sausages, etc., either jarred or in a pouch like this; the canned stuff tastes, well, kind of metallic and weird), 2 tablespoons packed brown sugar, 2 tablespoons maple syrup, and 1 tablespoon brown or mild coarse-ground mustard…
and combine the ingredients in a large bowl. Add in 1 medium sliced apple and 1/2 of a chopped onion.
Place the mixture over the pork
and cook on high for 4-5 hours or on low for 6-8 hours or until very tender and flavorful. Shred or cut into slices and serve with lots of the sauerkraut mixture on top. It’s great with potatoes (mashed…baked…scalloped…however you like ’em!) and a green salad or steamed vegetables. Makes 10-12 servings.
Crock Pot Pork Roast with Sauerkraut and Apples
Recipe lightly adapted by Our Best Bites from Land O’Lakes
2 tablespoons butter
1 2.5-3-pound pork loin (loin, tenderloin, or sirloin)
kosher salt and freshly ground black pepper
1 32-ounce package/jar of sauerkraut, undrained
2 tablespoons maple syrup
2 tablespoons packed brown sugar
1 tablespoon brown or mild coarse grain mustard
1/2 medium onion, chopped
1 medium apple, sliced
Melt the butter in a skillet over medium-high heat. Sprinkle the pork roast with salt and pepper on all sides, then brown it on all sides in the hot skillet. When the roast has been evenly browned, place it in a crock pot.
In a large bowl, combine the sauerkraut, chopped onion, sliced apple, maple syrup, and brown sugar. Spread it evenly over the pork roast. Cover and cook on low for 6-8 hours or on high for 4-5 hours (or until the meat is very tender and flavorful). Shred or slice and serve with plenty of the sauerkraut mixture on top. Serve with your favorite potatoes and a green salad or steamed vegetables. Makes 10-12 servings.
Nutritional Information (per 4 ounces pork loin roast, plus 1/12 of the sauerkraut/apple mixture):
Weight Watchers Points Plus: 5