Recipe Details

Apple-Glazed Pork Roast with Sauerkraut

Prep Time: 25 minutes
Cook Time: 1 hour, 30 minutes
Servings: 8


Cook to 145 F with 3 minute rest


4-5 pound sirloin pork roast
1 tablespoon brown sugar
1 tablespoon cornstarch
3/4 teaspoon caraway seed, divided
1/4 teaspoon salt
2 cups apple juice, divided
1 tablespoon lemon juice
1 32-oz jar sauerkraut, drained and rinsed
1 1/2 cups apple, chopped
1/2 cup carrots, coarsely shredded

Cooking Directions

In medium saucepan, combine brown sugar, cornstarch, 1/4 teaspoon of the caraway seed and salt. Stir in 1 1/2 cups apple juice and lemon juice. Cook and stir over medium heat until thickened. Set aside. Place pork in shallow roasting pan. Roast at 350 degrees F. for 1 hour.

Spoon combined sauerkraut, apples, carrot, 1/2 cup remaining apple juice and 1/2 teaspoon caraway seed around pork roast. Pour apple juice mixture over pork roast and sauerkraut; cover. Roast 30 minutes longer, until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing to serve.

Serves 8

Serving Suggestions

Sauerkraut, apples and caraway seed herald the German culinary roots of this hearty roast. Put this in the oven on a Sunday afternoon for a “winter’s coming” Sunday supper. Serve with sliced rye bread and a cucumber salad.

Nutrition Information

Calories: 460 calories
Protein: 52 grams
Fat: 19 grams
Sodium: 850 milligrams
Cholesterol: 153 milligrams
Saturated Fat: 7 grams
Carbohydrates: 19 grams
Fiber: 4 grams

User Added Photos

Have you prepared this recipe? Upload a Photo. Photos must meet these file requirements:
File Size: 10mb or less
xx Dimensions (we will auto-scale)
File Types: Jpeg, Jpg, Gif, Png, Bmp, Tif

No community photos have been uploaded for this recipe.

Pork Social

Featured Video

Pork, Be Entertaining

About the Cut: Loin Roast

The loin roast comes from the area of the pig between the shoulder and the beginning of the leg It is sold either bone-in or deboned. Loin roast can be rolled and tied with string.

Read more about Loin Roast  Arrow
More recipes with Loin Roast  Arrow

About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

Read more about Roasting  Arrow
More recipes with Roasting  Arrow

Featured Recipes

Tips and Tricks

Buying, Handling & Storage Tips

Loin roast is sometimes confused with tenderloin. Despite the name similarity, they are not one in the same. A loin roast is typically sold in pieces weighing between 2 to 4 pounds (the tenderloin is a smaller, long cut that usually weighs about a pound). The term roast simply refers to a large cut of pork.

See more tips  View Recipe

Butcher's Tips

For a crisp surface on your roast, be sure the oven is fully preheated before place the roast in it and do not cover the meat while roasting.

See more tips  View Recipe

Rate this Recipe
My Rating * * * *
Review Title

Great dish!
by MaryJo 03/31/2014
This was so delicious and so easy, definitely more than the sum of its parts! I added a chopped onion to the sauerkraut mixture and made boiled red potatoes with butter & parsley to go with it.

Great dish!
by anonymous 03/31/2014
This was so good and so easy--definitely more than the sum of its parts. I added a chopped onion to the sauerkraut mixture and made boiled red potatoes with butter & parsley to go with it.

by dicky g 11/12/2010
 we cut the recipie in half and it was great. left over sandwiches with chutney mayo and mustard, yum