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Sauerkraut Pork Supper

 Sauerkraut Pork Supper
This recipe couldn't be easier—layer pork roast, vegetables and seasonings in a roasting pan, put it in the oven and forget it.
8-10 ServingsPrep: 10 min. Cook: 3 hours + standing


  • 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


  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a

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Sauerkraut Pork Supper (continued)

Wine (continued)
medium-bodied white wine such as Riesling or Gewürtztraminer