Brined Pork and Sauerkraut

May 11, 2023May 11, 20230 15
Brined Pork and Sauerkraut, a German inspired dish for a comforting meal
in Main

Prep

30 min

Cook

180 min

Ready In

210 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

Brine :
2 cups water
2 cups apple juice
3/4 cup cider vinegar
3 tablespoons dark molasses
1/2 cup kosher salt
1 tablespoon pickling spice
1 tablespoon whole black peppercorns
4 cups ice , divided - or as needed
1 pork loin roast
2 cans sauerkraut , drained
1/2 onion , sliced
3 tablespoons brown sugar
1 teaspoon fennel seeds
1 teaspoon ground coriander
4 carrots , diced
2 apples , cored and sliced
1 cup dried cranberries
3/4 cup chopped walnuts

Nutrision Information

Servings Per Recipe
8
Calories
487
Sugar
37g
Fat
13g
Brined Pork and Sauerkraut is a German-inspired dish that has become a popular comfort food in many households. It's a dish typically cooked during the colder months and is often associated with Oktoberfest. The pork loin is first brined to absorb flavor and moisture, and then roasted with sauerkraut, spices, and a mix of fruits and nuts to add sweetness and texture. The end result is a delicious fall-off-the-bone tender pork loin that is juicy and packed with flavor. It's a perfect dish for a hearty family dinner or to share with friends during a cold winter evening.

Instructions

1.In a large pot, mix together water, apple juice, cider vinegar, dark molasses, kosher salt, pickling spice, and black peppercorns. Bring the mixture to a boil while constantly stirring until the salt and molasses dissolve. Remove from heat and add ice, stirring until the ice melts to cool the brine.
2.Place the pork loin in a large plastic bag and pour the cooled brine over the meat making sure it's completely covered. Seal the bag and refrigerate for 24-48 hours.
3.Preheat the oven to 325 degrees F. Take the pork loin out of the brine and pat dry with paper towels. Set aside.
4.In a large roasting pan, mix together sauerkraut, sliced onion, brown sugar, fennel seeds, and ground coriander. Spread the mixture evenly on the bottom of the roasting pan and place the pork loin on top.
5.Bake the pork loin for 2-3 hours or until the internal temperature reaches 145 degrees F. Add diced carrots, sliced apples, dried cranberries, and chopped walnuts on top of the sauerkraut mixture around the pork loin during the last 30-45 minutes of cooking. Let rest for 15 minutes before slicing and serving.

PROS

This dish is a flavorful combination of sweet and sour with a perfect balance of spices that complement the pork and sauerkraut.
It’s easy to make and perfect for a comforting meal that the entire family can enjoy.

CONS

This dish is high in sodium and calories and might not be suitable for people with high blood pressure.
It also takes a long time to prepare and cook, which might not fit into everyone’s busy schedule.

HEALTH & BENEFITS

Pork is a good source of protein, vitamin B-12, and zinc. Sauerkraut is low in calories and rich in vitamin C and probiotics, which promote gut health and boost immunity. Apples and cranberries are loaded with antioxidants, fiber, and vitamins C and K. Walnuts are rich in heart-healthy fats, fiber, and protein. Fennel seeds have been linked to reducing nausea, bloating, and improving digestion. However, it’s important to consume this dish in moderation as part of a balanced diet.

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