Scandinavian Roast Pork Loin with Sauerkraut

By • March 8, 2015 1 Comments

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Author Notes: Just like my Grandmother Ingeborg is succulent, sweet and sour and salty and melts in your mouth.Kristy Morrill


Serves 6-8

  • 3-4 pounds pork roast boneless (or bone-in)
  • 2 cups jar of sauerkraut
  • 12 ounces german beer
  • 1 chopped apple with skin on
  • 1 onion chopped
  • 1 tablespoon fennel
  • 1 tablespoon black pepper
  • 1 tablespoon chopped garlic
  • 1 tablespoon caraway seeds
  1. mix all except pork roast into roasting pan
  2. place pork roast on top and push down an inch into kraut mix
  3. salt and pepper top of roast
  4. bake uncovered 1 1/2 hour or to doneness desired
  5. Remove roast and cool 5-10 minutes then slice and place atop a plate of the kraut mixture. Good served with a spicy mustard on the side and some horse radish on the side too
  6. Leftover sauerkraut is very good heated next day with an egg fried or poached on top :)

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