IE 11 is not supported. For an optimal experience visit our site on another browser.

Pork and Sauerkraut

Kathie Lee's father's recipe for three-ingredient pork and sauerkraut
TODAY Show: Kathie Lee shares her dad's recipe for three-ingredient pork and sauerkraut with sister-in-law Sandy Epstein. -- June 16, 2015Samantha Okazaki / TODAY


  • 4-pound boneless pork loin roast
  • 2 15-ounce jars sauerkraut or 1 large jar
  • Garlic salt

Chef notes

*Cook's note: You may need more sauerkraut depending on size of roast. You can also buy some brands of sauerkraut sealed in plastic bags in refrigerator section. Get plain sauerkraut (no seasonings).


Place pork roast fat side up in baking pan (sometimes a metal pan browns the juices more). Do not cover.Sprinkle some garlic salt all over the roast

Bake at 325F for approximately 1 to 1 1/2 hours. Use a meat thermometer to be sure it's done.

Add sauerkraut the last 45 minutes, stirring it into the juices with a fork so it will brown up (do this a few times during baking). I also add a little extra water if needed so it doesn't get dry. The sauerkraut is also great over mashed potatoes.

Recipe Tags