Pork and Sauerkraut
Kathie Lee's father's recipe for three-ingredient pork and sauerkraut
Samantha Okazaki / TODAY
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Rating:
5.0 (1 rated)

*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).

Ingredients

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

Preparation

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.

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KLG makes her dad’s favorite pork and sauerkraut recipe

Play Video - 4:50