This Pork Roast and Sauerkraut is the perfect hearty dinner. You can quickly prepare everything because it all roasts together in the oven. It’s a great and easy tradition for New Year’s Day.
Traditions are great, and my German grandmother definitely made me love all things sauerkraut. It was often served with pork, and not just on New Year’s Day. We ate it all year.
So here, I’m sharing our very traditional pork loin roast with sauerkraut, apples and onion. I roast it in the oven like my grandmother did. It’s so simple and easy, and you only need a few things.
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!.
As a busy home cook and recipe developer, I’m always on the hunt for fun new ways to jazz up classic pairings. And pork roast with sauerkraut has to be one of my all-time favorites – the tender meat and tangy cabbage are just made for each other!
But as delicious as the duo is, the right side dishes can take the meal from great to spectacular. In this article, I’ll share over 30 sensational recipes to serve alongside pork roast and sauerkraut to make it a meal to remember
The Dynamic Duo: Pork and Sauerkraut
Before jumping into the sides, let’s briefly touch on what makes pork roast and sauerkraut such an iconic combination.
Pork has a richness that pairs perfectly with the salty, sour notes of fermented cabbage. As the pork cooks, the fat melts into the kraut, adding moisture and soaking up the complex flavors.
Traditionally, the dish was created as a way to preserve meat and make the most of winter vegetables. The natural probiotics in sauerkraut also aid digestion and provide a healthy serving of vitamins.
These days, the meal graces dinner tables year-round. Oven roasted pork loin or shoulder are prime cuts, though you could also use chops, ham or sausage.
When preparing, simply layer pork and sauerkraut in a casserole dish or roasting pan. Add seasonings like caraway, juniper and garlic, then roast until the pork is tender.
Now, let’s explore some sensational sides to serve it with!
Complementary Vegetable Dishes
Vegetable accompaniments add color to the plate and balance the richness of the pork.
Roasted Brussels Sprouts
Caramelized and crunchy, Brussels sprouts make a satisfying counterpoint. Toss halved sprouts with olive oil, balsamic vinegar, garlic, salt and pepper. Roast at 400°F until browned.
Glazed Carrots
For something sweet, glazed carrots are a perfect match. Cook sliced carrots until tender, then toss in honey, lemon juice and thyme.
Saucy Red Cabbage
Red cabbage braised in apple cider vinegar provides tangy contrast. Brown the cabbage with bacon first for deeper flavor.
Buttery Peas
Vibrant green peas brighten up the plate. Blanche fresh or frozen peas, then toss in butter, salt, and dill.
Satisfying Potato and Grain Sides
From mashed potatoes to pearl barley, starchy sides are comforting additions.
Loaded Mashed Potatoes
Creamy, buttery mashed potatoes are a no-brainer pairing. Load them up with sour cream, cheese, bacon and chives.
Parmesan Polenta
Creamy polenta is an excellent base for the pork and kraut. Stir in Parmesan for a savory flavor boost.
Paprika Roasted Potatoes
Crispy roasted potatoes are a crowd-pleaser. Coat small potatoes in olive oil and paprika before roasting.
Pearl Barley Pilaf
Nutty pearl barley makes a hearty pilaf when cooked with mushroom broth and herbs.
Sweet and Savory Fruit Options
The natural sweetness of fruit balances the saltiness of sauerkraut.
Baked Apples
Tart baked apples are a perfect foil for the rich pork. Stuff them with raisins, nuts and brown sugar before baking.
Saucy Cranberries
Fresh cranberry sauce adds pops of sweet-tart flavor. Simmer cranberries with orange juice and zest for 10 minutes.
Spiced Baked Pears
For an elegant twist, bake pears with cinnamon, star anise, vanilla, and red wine.
Fried Cinnamon Apples
Saute sliced apples in butter with cinnamon and brown sugar for a crunchy topping.
Satisfying Bread and Pasta Sides
Carbs are comfort food, and these breads and pastas complete the meal beautifully.
Cheesy Spätzle
These tiny German egg noodles have a tender texture. Toss them with grated Emmentaler for pure comfort.
Bread and Cabbage Dumplings
Serve sauerkraut’s traditional partner – fluffy bread dumplings! Mix bread cubes, cabbage, eggs, and flour, then boil.
Garlic Bread Rolls
Warm garlic bread rolls can sop up all the delicious juices. Brush rolls with garlicky melted butter before baking.
Butternut Ravioli
For a gourmet twist, serve roasted butternut squash ravioli topped with browned butter and sage.
Savory Sauces and Condiments
A drizzle of sauce adds even more dynamic flavor.
Creamy Horseradish
Spicy horseradish sauce cuts through the rich pork beautifully. Stir prepared horseradish into sour cream.
Corn Cob Jelly
This Midwestern specialty has a mild sweet-tangy taste. Spread it on bread or rolls.
Hot Bacon Dressing
Drizzle this vinaigrette with crumbled bacon over the sauerkraut for a salty crunch.
Pumpkin Seed Pesto
Nutty pumpkin seed pesto brings great texture and flavor. Toss with pasta or use as a spread.
Caramelized Onions
Sweet, slowly cooked onions are a rich topping for the pork.
Putting It All Together
With so many options, mix and match to create a memorable feast! I like to pick 1-2 items from each category:
- Roasted or glazed vegetables
- Creamy potatoes or grains
- Apples, pears or cranberries
- Bread, pasta or dumplings
- Unique sauce or condiment
More easy pork recipes
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How to make Pork Roast and Sauerkraut
1. First, season the pork with salt and pepper. Then, brown it on both sides in the butter in a large Dutch oven (or another oven-safe pan with a lid).
2. Put the onions in the pan after the pork is browned. Roast them for a few minutes, stirring them every now and then. They don’t need to be fully cooked; you just want them to go soft and turn a little color.
3. In a large bowl, combine the sauerkraut, apples, brown sugar and maple syrup. Feel free to taste and add seasoning/white wine vinegar to your taste!.
4. Spread the sauerkraut mixture over the pork in the Dutch oven. Make sure to cover all the meat evenly so the top doesn’t dry out as it roasts.
Close the lid and roast in the hot oven for 1.5 to 2 hours.
I suggest checking the roast’s internal temperature after an hour and twenty minutes, and then every ten to fifteen minutes to make sure it doesn’t get too done. Because it’s such a lean cut, the meat dries out quickly if it’s in the oven for too long.
5. Rest the pork for 5 minutes on the counter, then dig it out of the sauerkraut.
Cut the pork roast into thick slices against the grain.
Once the roast has been sliced, you shouldn’t leave this sitting around; you should serve it right away. Again, it’s a lean cut, so you want to retain as much of the juiciness as possible!.
Serve the roast over the sauerkraut and apples – such a wonderful comfort food dinner!
- It will taste so much better if you brown the pork well on both sides.
- If you don’t brown the onions, they will keep a very sharp and unpleasant taste.
- For those who don’t have a big Dutch oven, this can also be made in a roasting pan with a lid. If it’s not safe to use the stove, you can brown the pork and onions in the oven. Just heat the oven to 425°F. Put the pork and onions in the roasting pan after melting the butter. Roast uncovered at 425°F for 5-8 minutes on either side. Afterward, put the sauerkraut mix on top, cover with the lid, and roast for one hour. 5 – 2 hours at 350°F.
According to the USDA, you should cook pork loin to an internal temperature of 145°F, then let it rest for 3 minutes. This is for cooking the pork roast to medium. It will be well done at 160°F. If you want it well done, remove the pork when it reaches 155°F and follow with a 5 minute rest.
Covered for sure! This cut is lean and has little fat, so covering it helps keep the juices in. We’re putting both sauerkraut and a lid on top of the roast to help keep as much of the juices as possible.
You should cook the pork roast for a long time at a moderate temperature (350°F in this case). However, you only want to cook it until it reaches the safe internal temperature of 145°F – 160°. If you cook the roast for longer than this, it will dry out and get tough, not softer.
We love this recipe with mashed potatoes on the side. You can make them in an Instant Pot if you want to. And a goo helping of whole grain Dijon mustard!.
Here’s a great way to add some greens: sauté some green beans. It goes really well with this dish.
How to Cook Center Cut Pork Loin & SauerKraut……New Year Tradition
FAQ
What vegetables go with sauerkraut?