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Sauerkraut Pork Supper Recipe

Sauerkraut Pork Supper Recipe photo by Taste of Home

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This recipe couldn't be easier—layer pork roast, vegetables and seasonings in a roasting pan, put it in the oven and forget it.

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Sauerkraut Pork Supper Recipe

Prep: 10 min. Cook: 3 hours + standing

Yield: 8-10 Servings

10 180 190

Ingredients

2 cans (one 27 ounces, one 14 ounces), sauerkraut, undrained
1 boneless rolled pork loin roast (4 to 5 pounds)
1 can (14-1/2 ounces) diced tomatoes, undrained
3 celery ribs, cut into 1-inch pieces
2 medium carrots, cut in half widthwise and quartered
1 medium onion, quartered
3 tablespoons brown sugar
1/4 cup minced fresh parsley
4 bay leaves
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Directions

Place half of the sauerkraut in a large roasting pan. Place pork roast over sauerkraut; top with remaining sauerkraut. Spoon tomatoes over top. Arrange the celery, carrots and onion around roast. Sprinkle brown sugar over tomatoes and sauerkraut. Add the parsley, bay leaves, oregano and pepper.
Cover and bake at 325° for 3 to 3-1/2 hours or until a meat thermometer reads 160°, basting occasionally with pan juices. Discard bay leaves. Let stand for 15 minutes before slicing. Yield: 8-10 servings.

Originally published as Sauerkraut Pork Supper in Country Extra November 2004, p51

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Sauerkraut Pork Supper

Sauerkraut Pork Supper

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Reviewed on Jan. 06, 2011 by nanbechert

It was very good and easy, but disappointed that I couldn't taste the sauerkraut.

Reviewed on Feb. 03, 2010 by daisey5

I did all this in a slow cooker ans cooked on low for 10 hours and it fell apart. It was very good.

Reviewed on Jan. 09, 2010 by lucaswillisamsgrandma

This recipe is awesome! When I made it the first time, I only had 1 can of sauerkraut, but it was perfect. It does not need 2 cans. The leftover kraut and vegetables make a wonderful soup with added both and canned, diced tomatoes and some seasoning. My husband could not figure out why this recipe with sauerkraut tasted better than any other he had ever eaten. It is because of the brown sugar. It takes away the tartness of the sauerkraut-but leaves the taste. I have used this with country style ribs as well as kielbasa. This was in one of my Taste of Home cookbooks.