Here in Pennsylvania Dutch Land, the customary New Year’s Day supper is pork and sauerkraut. This is how I would recreate that Thanksgiving supper. It usually goes well with applesauce and mashed potatoes.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 30 mins |
| Total Time: | 2 hrs 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 (32 ounce) packages sauerkraut, drained
- 2 Granny Smith apples, sliced
- ½ large onion, coarsely chopped
- 1 tablespoon caraway seeds
- 1 cup apple cider, divided
- ¼ cup brown sugar
- 1 tablespoon Thai seasoning
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 (5 pound) boneless pork loin roast
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.
- Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl; rub onto the top and bottom of the roast.
- Make an indentation in the center of the sauerkraut mixture and place the seasoned roast in the indentation. Pour the remaining apple cider around the roast.
- Bake in the preheated oven for 1 hour; baste roast with juices. Continue baking roast, basting every 30 minutes, until cooked through, 2 1/2 to 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Rule of thumb roasting time for this cut of pork is 15 minutes per pound.
- Moroccan seasoning is a very good substitution for the Thai seasoning.
- Add more cider if kraut becomes too dry.
Nutrition Facts
| Calories | 372 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 10 g |
| Protein | 36 g |
| Saturated Fat | 4 g |
| Sodium | 2607 mg |
| Sugars | 20 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Very good. I omitted the thai seasoning bc I didn’t have any, but it was still very good. The added caraway seeds really enhance the flavor.
Very easy and tasty. I seasoned the pork and seared it in cast iron before adding the sauerkraut and apples. I only has gala apples, and used 3 of them. I also didn’t have cider, so used apple juice. The roast was so moist and the apple/sauerkraut the right balance of sweet and sour. I’ll make this for guests…easy and impressive.
I made this in the crockpot and it was by far the best New Years Day pork and sauerkraut I’ve made to date! Browned the roast with Montreal steak seasoning then threw everything else into the crockpot on high for 5 hrs. Used apple juice instead of cider, a whole onion, and four apples. It’s a little on the sweet side, which I liked but my husband did not. Will have to figure out how to bring a little more heat next time without adding sugar. Highly recommend this recipe!
Everyone loved this! Use refrigerated sauerkraut if you can! I didn’t have Thai seasoning, so used paprika, ginger, cinnamon, pepper and garlic instead. Delicious and it was even better in leftovers the next day!
The pork was moist but the sauerkraut was way too sweet for me.
Did not have apple cider so I used apple juice. The only other change was adding carrots. It was very tasty and I was happy to freeze the leftover for another meal. Good recipe.
Very delicious! I used less sauerkraut and added more cider as needed. I served it with mashed potatoes, and the left overs were even tastier!
I made this for dinner and it was delicious. I didn’t have apple cider so I substituted a 1/4 cp of cider vinegar to 3/4 cp water Which worked well. And instead of cooking it in my oven I cooked it on my outdoor grill using indirect heat. My husband loved it
This was very good. The vinegar and brown sugar truly added a special taste. However I feel it was a bit dry and added some water to moisten and create more juice.
No changes.
Great recipe, I used pork chops and threw in some high end hot dogs for the kids. Slow cooked it all day in the oven and served over mashed potatoes with crunchie Italuan bread while binging on football. Perfect for New Years Day! Add liquid if it dries out…left overs are excellent too!!
Very very good. The butt pork roast is the best cut for tenderness and sauerkraut. Our friends also enjoyed it.
Yes, this was very good. I added some sliced kielbasa, some scliced red cabbage and some horseradish.
I will definitely make this recipe again. Everyone loved it.
Exceptional dish. Thai seasoning, whatever that is, not found in my area. I used a mix of cumin, paprika and Sazon, a Hispanic spice mix common in Florida. Otherwise followed exactly. This is, I think,one of the best main dishes I’ve ever made and it will appear on my table again. Great company dinner.
Followed recipe except for quantity of sauerkraut. Used 48 ounces instead of (3) 32 oz. containers. That was plenty.
I followed the recipe exactly. The flavors were great but the pork was a little dry.
It turned out great. I used my Ninja all in one instead of putting it in the oven. Very tender but not as flavorful as I had hoped.
This recipe is amazing! I didn’t have the thai spice or the caraway seeds so I used fajita seasoning to rub the meat in. Definitely stick with granny smith apples since they’re not too sweet. Doing mashed potatoes and applesauce as sides makes it a great German meal!
I halved the recipe because my tenderloin was only 2 1/2 lbs. I used coconut sugar instead of brown sugar, eliminated the Caraway seeds because my mom has diverticulitis and made my own Thai seasoning. This was very good. My husband dug in for seconds.
This was delicious! Will definitely make it again. I also had trouble finding Thai seasoning so I left it out. Other than that, I followed the recipe. The whole family loved it. I served it with potato latkes, apple sauce, and roasted brussel sprouts.