German Pork Loin Roast with Sauerkraut
German Pork Loin Roast with Sauerkraut is a classic dish that masterfully combines the rich flavors of tender pork and tangy sauerkraut, creating a comforting meal perfect for family gatherings or festive occasions. The aroma as it roasts will have your guests eagerly anticipating each delicious bite. Simple to prepare yet impressive in presentation, this roast is sure to be the star of your dinner table.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Roasting
- Cuisine: German
Ingredients
Scale
- 2 pounds boneless pork loin roast
- 1 (24-ounce) jar sauerkraut, drained
- 2 medium onions, thinly sliced
- 4 garlic cloves, minced
- 1 tablespoon caraway seeds
- 1 cup low-sodium vegetable broth
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Season the pork loin generously with salt and pepper on all sides.
- In a large oven-safe skillet, heat oil over medium-high heat. Sear the pork loin for 3-4 minutes on each side until golden brown.
- Remove the pork from the skillet. Add sliced onions and minced garlic; sauté until fragrant, about 5 minutes.
- Spread sauerkraut over the onions, then place the seared pork on top. Sprinkle caraway seeds over everything.
- Pour vegetable broth around the edges of the skillet; cover tightly with foil or a lid. Roast in the oven for about 1 hour or until internal temperature reaches at least 145°F (63°C).
- Let rest for 10 minutes before slicing and serving with sauerkraut.
Nutrition
- Serving Size: Approximately 5 ounces (140g)
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg