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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

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).


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


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.