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Pork Roast and Sauerkraut

Pork tenderloin sauerkraut recipes are among the tastiest you'll find. This one cooks low and slow in the oven, and in the end, you'll have a beautifully moist, tender roast that would do any professional chef proud.

Serves: 8

Cooking Time: 7 hr

  • 6 pounds pork loin roast, center cut, bone-in
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 pounds sauerkraut (deli style)
  • 1 large onion, coarsely chopped
  • 1 teaspoon garlic, sliced
  • 1 can (6-ounce) apple juice frozen concentrate
  1. Preheat oven to 500 degrees F.
  2. Rub the pork with salt and pepper; place roast in roasting pan and brown in hot oven for 15 minutes; drain any grease.
  3. Mix sauerkraut and onion and heat in pan.
  4. When pork is browned, remove from oven and pour sauerkraut and onions over top.
  5. Turn oven down to 200 degrees F. 
  6. Cover roasting pan tightly with heavy duty foil so no steam can escape; cook in oven at least 7 hours.
  7. Drain grease out of pan with bulb baster.
  8. Slice pork in fairly thick slices and serve with sauerkrat.
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