Roast Pork Loin With Rosemary Brown Sugar Sauerkraut
Roast pork loin with rosemary brown sugar sauerkraut takes roast pork and sauerkraut to the next level. This easy recipe will allow you to enjoy a taste of New Year’s Day all year long.
On New Year’s Day, my family always has pork and sauerkraut.
It’s supposed to bring luck.
And let me tell you, even if it doesn’t bring good luck, it will make your taste buds very very happy.
It’s no surprise that it’s so delicious.
Not only do the juices from the pork blend with the sauerkraut and help season it, but this rosemary brown sugar seasoned sauerkraut recipe comes from my paternal Grandmother who immigrated from Holland when she was very young.
Fun fact about sauerkraut: though it is a German word, the dish actually originated in the Netherlands (including Holland) and other parts of central and northern Europe.
So safe to say my Grandmother knew what she was doing when she made this recipe.
And of course, I’m always a sucker for a good family recipe that’s stood the test of time and traversing cultures.
Ingredients
To make this pork and sauerkraut variation you need:
- Pork loin
- Garlic
- Sauerkraut
- Brown sugar
- Spices- thyme, fresh and dried rosemary and salt and pepper
I use either frozen bagged sauerkraut (thawed) or cans for this recipe, usually whichever is more convenient to buy or on sale.
Whichever you use, drain it before proceeding with the recipe.
How to Make
Making this dish is so easy!
Can I still add apples to this sauerkraut?
Many pork and sauerkraut recipes calls for apples to be added.
This recipe does not and you do not need apples.
The apples in many recipes help cut the acidity of the sauerkraut.
In this recipe, the brown sugar does that.
Storing
You can refrigerate leftover pork and sauerkraut in an airtight container in the fridge for up to 3 days.
You can also freeze it by spooning it into freezer safe bags and sealing.
Freeze for between 2 and 6 months.
Reheating
Reheat leftover pork and sauerkraut in the microwave until warm.
You could also put it in the oven and reheat by putting it in a baking dish and warming in a 300 degree oven until warmed through.
For frozen pork and sauerkraut, thaw in the fridge prior to reheating.
Tips and Tricks
- Make sure you’re using a pork loin, not a tender loin. Pork loins are larger, tougher cuts of meat, and this recipe is made with that in mind.
- Can’t find a pork loin in your local market? Sometimes they’re called pork blade roasts instead.
- You may need to taste and add a bit more seasoning after roasting the pork. When I made this, I used herbs that were dried from my garden. These are much more potent than the store bought kind.
- Using an electric knife to slice will make for more uniform slicing and easier
- The juices from the pork will blend with the sauerkraut and help season it along with the spices. You can gently stir if needed after baking to incorporate everything.
Other Pork Recipes You Might Enjoy
This roast pork loin with rosemary brown sugar sauerkraut is an easy upgrade to other pork and sauerkraut recipes you’ll love.
Try it and enjoy!
Looking for other pork recipes? Try these:
- Pork Marsala With Mushrooms & Shallots
- Crockpot Smothered Pork Chops
- Pork Tenderloin With Apple Cider Gravy
If you’ve tried this ROAST PORK LOIN WITH ROSEMARY BROWN SUGAR SAUERKRAUT recipe, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Roasted Pork Loin With Rosemary Brown Sugar Sauerkraut
Ingredients
- 1 4-5 lb pork loin sometimes called a blade roast
- 2 tbsp minced garlic
- 1 2 lb bag sauerkraut
- 1/8 cup brown sugar packed
- salt & pepper to taste
- 1/2 tsp dried thyme crushed/crumbled
- 1 1/2 tsp dried rosemary crushed/crumbled
- sprig fresh rosemary optional
Instructions
- Lightly spray the bottom of a 9x13" roasting pan with non stick cooking spray.
- Place the pork in the center of the prepared dish, fat side up, and pour 1/3 cup of water into the bottom of the dish.
- Spread the minced garlic evenly out over the pork loin.
- Add the sauerkraut to the dish, spreading it evenly out and around the pork loin.
- Sprinkle the sugar and seasonings evenly out over the pork and the sauerkraut in the dish.
- Bake the pork at 325° for 1 1/2 hours, or until a meat thermometer reads 165° when inserted into the thickest part of the pork.
- Remove the pork from the oven and let the juices rest for 15 full minutes.
- Slice, serve, and enjoy!
Notes
- Make sure you're using a pork loin, not a tender loin. Pork loins are larger, tougher cuts of meat, and this recipe is made with that in mind.
- Can't find a pork loin in your local market? Sometimes they're called pork blade roasts instead.
- You may need to taste and add a bit more seasoning after roasting the pork. When I made this, I used herbs that were dried from my garden. These are much more potent than the store bought kind.
- Using an electric knife to slice will make for more uniform slicing and easier
- The juices from the pork will blend with the sauerkraut and help season it along with the spices. You can gently stir if needed after baking to incorporate everything.
Nutrition
This sounds delicious! I like the sound of adding the sauerkraut along with the pork to cook together.
It really infuses it with not only the seasonings added, but all the flavor from the pork juices.
can you make this the same recipe in a Crock pot?
I’ve never tried it that way, although I’m sure it can be done. Let me know if you do!
Meaghan, do you wash the sauerkraut? Thank you.
No, I don’t.
This was very good! I didn’t have Rosemary so I used Herbs de Provence. Also used granulated garlic in place of minced. It was easy and made a pretty presentation. Thank you for the recipe.
This was very good! I didn’t have Rosemary so I used Herbs de Provence. Also used granulated garlic in place of minced. It was easy and made a pretty presentation. Thank you for the recipe.
This was delicious! I love pork and sauerkraut (born and raised in PA Dutch country), but I don’t care for the German versions. This has so much flavor without overpowering the pork or the sauerkraut. Will definitely make this again.
I’ve made this several times and it always turns out delicious. The sauerkraut is so good cooked with the pork juice and seasonings. Today I only had pork tenderloin so I’m trying it out. I’m sure it will be good.
Thank you for taking the time to leave your feedback and review! This is my Dutch grandmother’s recipe that my Mom taught me how to make. I love the flavor imbued into the sauerkraut from everything cooking together. Hopefully you find many more recipes on our family’s site to make and enjoy!