Braised Pork Loin With Sauerkraut And Onions – a delicious recipe with olive oil, pork loin, salt, fresh ground pepper, butter, sweet onions. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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.
1655
kcal
Calories
96
g
Fat
50
g
Carbs
140
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 lbs rolled boneless pork loin, 1 1/2 teaspoons salt, 1 teaspoon fresh ground pepper, and more.
Yes, Braised Pork Loin With Sauerkraut And Onions falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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