Pork Loin with Sauerkraut

This easy recipe for pork loin with sauerkraut can be popped into the oven and be ready after 2 hours, or cooked on the stove top for about 1 1/2 hrs. Good either way as time permits.

A piece of leg of pork roast or a pork butt roast could also be used instead of pork loin, or you can make this recipe into pork hocks and sauerkraut, using fresh or smoked hocks. It is also a good sauerkraut recipe to make using pork spareribs.

All of the above listed meats will make a very tasty meal. I find fresh or smoked pork with sauerkraut is especially good served during the colder months of the year, a nice warming dinner to sit down to.

This recipe serves 4, but can easily be increased to 6 or 8 servings.


  • 1 1/2 lbs. pork loin roast or alternate pork roast or hocks or spareribs
  • 26-28 oz. sauerkraut, drained
  • 1 cup chicken broth
  • 1 large onion, chopped
  • 1 bay leaf
  • 4 cloves
  • 5 Juniper berries
  • 2 tart apples, cored and cut into 8 pieces each
  • salt and pepper to taste


  • Place all ingredients in a stove top casserole or oven casserole dish with a lid.
  • Have the meat on top with fat side down.
  • Cover dish and bake @350 F for 1 hr., or simmer on stove top.
  • Turn meat fat side up and bake another 1 hr., or simmer on stove.
  • Remove meat to platter, keep hot.
  • Remove Juniper berries and bay leaf.
  • Slice meat and place on top of sauerkraut.
  • Ready to be served.

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