Classic Pork Loin and Sauerkraut Recipe
My Classic Pork Loin and Sauerkraut recipe is so flavorful with tender pork tangy sauerkraut, making it a crowd-pleaser for any family gathering or celebration.
Servings: 8
Calories: 249kcal
Ingredients
- 3-4 pounds pork loin (most are already split into two pieces)
- 2- pound bag shredded sauerkraut
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- ½ teaspoon salt
Instructions
- Preheat oven to 325 degrees F. Thoroughly spray the bottom and sides of a 9”x13” (or similar) baking dish with non-stick spray.
- If the pork loin or other cut of meat is rather large, you can cut it in half to reduce the cooking time and ensure tenderness throughout.
- Sprinkle paprika, garlic powder, pepper and salt evenly over both sides of pork loin. Place seasoned meat in the center of the prepared baking dish.
- Surround the pork on all sides (and middle if pieces are split) with sauerkraut and its juice.
- Cover tightly with aluminum foil and place on the middle rack of the preheated oven.
- Bake for 2-3 hours, until desired tenderness is reached. The longer it bakes, the more tender and flavorful the meat will be. At 2 hours, with an internal temperature of at least 145F, the loin can be sliced. But at 3 hours or more, the loin will be easy to shred.
Video
Nutrition
Calories: 249kcal | Carbohydrates: 5g | Protein: 39g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 107mg | Sodium: 979mg | Potassium: 842mg | Fiber: 3g | Sugar: 2g | Vitamin A: 145IU | Vitamin C: 17mg | Calcium: 45mg | Iron: 3mg