Braised Pork Loin With Sauerkraut and Onions

“I'm just trying this recipe today and am posting so I won't lose it. I cut it out of the Pitt Post Gazette. So far the few tastes I've tried the sauerkraut is very good and for me that is great because I don't care for it.”
READY IN:
3hrs 30mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in dutch oven over medium high heat.
  2. Sprinkle pork with salt and pepper. Brown on all sides in oil and transfer to plate.
  3. Melt butter in same pan. Add onions and cook until soft, about 4 minutes. Add the brown sugar; cook stirring until onions begin to caramelize, another 4 minutes.
  4. Add the mustard and sauerkraut; stir until combined and then pour in the broths. Bring to a boil stirring to loosen any browned bits in the pan.
  5. Return the meat to pan. Cover and reduce heat and simmer until meat is tender, about 3-4 hours.
  6. Remove the meat from the pan and cover loosely with foil. Bring the sauerkraut to a boil and reduce the liquid by half.
  7. Carve the meat and serve with the sauerkraut.
  8. Serves 10.

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