Pork Loin with Sauerkraut & Apples

Five pounds of pork loin get two hours of dry roasting first, building a golden crust before any sauce goes near it. Then a tangy blanket of sauerkraut mixed with tomato sauce, molasses, and vinegar gets piled over the top for the final 45 minutes. That sweet-sour-smoky combination soaks into the pork’s crust while the kraut caramelizes at the edges.

The molasses does something special here. It darkens the sauerkraut, adds mineral sweetness, and creates a sticky glaze that clings to the roast. Combined with vinegar and tomato sauce, you get a balance of sweet, tangy, and savory that’s distinctly Pennsylvania Dutch.

The cinnamon-butter apples cook separately on the stovetop, staying tender but not mushy. They ring the platter when you serve, giving everyone a few slices of fruit with each portion of pork and kraut.

Kitchen Tips

• Rinse and drain the sauerkraut. The recipe calls for this, and it’s important. Unrinsed kraut is too salty and acidic, which throws off the balance with the molasses and tomato sauce.
• Pour off the excess fat before adding the sauerkraut. Two hours of roasting renders a lot of fat. Removing it keeps the dish from being greasy and lets the sauerkraut mixture make direct contact with the meat.
• Use a meat thermometer. Pull the pork at 145°F (63°C) for juicy results. The recipe says 165°F (74°C), which was the old USDA guideline. Modern recommendations allow 145°F (63°C) with a 3-minute rest.
• Let the roast rest 15 minutes before carving. A 5-pound roast needs time for the juices to redistribute. Cut too early and they pool on the cutting board instead of staying in the meat.

Variations

• Hard cider sauerkraut: Add ½ cup hard apple cider to the sauerkraut mixture for a boozy depth that pairs naturally with both pork and apples.
• Brown sugar swap: If you don’t have molasses, use ¾ cup dark brown sugar. The flavor is similar, though molasses has a deeper, more complex character.