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.

roasted pork loin with seasoned sauerkraut on a white serving platter with a sprig of fresh rosemary

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.

roasted pork loin with rosemary sauerkraut shown on a white platter, surrounded by the sweetened cabbage and thinly sliced

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.

oven roasted pork loin in a metal baking dish surrounded with rosemary brown sugar sauerkraut and the meat juices

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.

roasted pork loin with rosemary brown sugar sauerkraut shown on a white platter, surrounded by the sweetened cabbage and thinly sliced

How to Make

Making this dish is so easy!

To do it, start by lightly spraying the bottom of a 9×13″ roasting pan with nonstick cooking spray.
 
Then place the pork in the center of the prepared dish with the fatty side up.
 
Pour 1/3 cup of water into the bottom of the dish.
 
Now spread the sauerkraut evenly out and around the pork loin.
 
Then season the pork and sauerkraut by sprinkling the sugar and spices evenly over them.
 
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.
 
Once it’s done, remove the pan from the oven and let the pork rest for 15 minutes to allow the juices to redistribute.
 
Stir the juices gently into the sauerkraut.
 
Then, slice, serve and enjoy!
 
You can use a sharp carving knife to slice this cut of pork, but I swear by taking the shortcut and use an electric knife instead.
 
rosemary brown sugar sauerkraut shown in a white ramekin with a measuring cup of brown sugar and a sprig of rosemary in the background

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.

oven roasted pork loin with rosemary brown sugar sauerkraut shown on a white platter, surrounded by the sweetened cabbage and thinly sliced

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.

roasted pork loin with rosemary brown sugar sauerkraut shown on a white platter, surrounded by the sweetened cabbage and thinly sliced

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:

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 PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

roasted pork loin with seasoned sauerkraut on a white serving platter with a sprig of fresh rosemary

Roasted 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.
5 from 1 vote
Print Pin Rate
Course: Dinner, Entree, Main Course
Cuisine: American, Dutch, German
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 8
Calories: 413kcal

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

Calories: 413kcal | Carbohydrates: 9g | Protein: 65g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 179mg | Sodium: 890mg | Potassium: 1266mg | Fiber: 3g | Sugar: 5g | Vitamin A: 27IU | Vitamin C: 17mg | Calcium: 58mg | Iron: 3mg

 

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