Best Ever Pork and Sauerkraut

By smaier

I cooked in crockpot. Drained juice from sauerkraut into crockpot. Add apple and onion, caraway seeds plus a little water although I think it would have been fine with just the sauerkraut “juice”. Mix salt, pepper, light brown sugar and smoked paprika. Rub on tenderloin and brown in olive oil, add pork to crockpot. Cook pork about three hours on low. Stir sauerkraut in bottom mixture and continue to cook for 1-1 1/2 hours until sauerkraut is cooked and pork shreds. Serve with mashed potatoes. Delicious!!!! ?

Ingredients

• 2 lb pork lion
• 1 jar sauerkraut (I do not rinse mine)
• 1/2 Tbl caraway seeds *note – you can omit this if you hate caraway seeds but for me it makes the dish
• 1/2 cup chopped yellow onion
• 1 peeled apple (gala or any sweet apple), chopped * (see note)
• 1/4 cup light brown sugar
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 1/2 cup water *optional
• 2 Tbl olive oil

Details

Servings 4
Adapted from thekitchenwhisperer.net

Preparation

Step 1

Preheat oven to 325F, rack in the middle.
Pat the pork dry and sprinkle the entire roast with salt, pepper and smoked paprika
Heat a large non-stick pan over medium-high heat and add in the olive oil.
When the olive oil starts to simmer carefully place the pork roast in.
Sear on all sides until golden brown – ~5-8 minutes per side.
In a lidded 6qrt Dutch Oven place the sauerkraut all over the bottom.
Sprinkle over the caraway seeds, onions, apples and brown sugar.
Place the seared pork roast on top nestling it in the sauerkraut.
If you’ve drained yours sauerkraut, add the water. If you did not you do not need the water. You want at least a cup of liquid in the pot.
Cover tightly with a lid and bake for about 2 hours or until a meat thermometer reads 150F. While it’s cooking check the pot to ensure that it’s not drying out. If needed, add more water. I have never had to but I always add at least a cup of liquid.
Remove from the oven once the thermometer reads 150F.
Carefully remove the roast from the pan and place on a cutting board covering loosely with foil.
Allow to cool for about 15 minutes before slicing.