Maple Dijon Pork Roast with Sauerkraut

Pork and Sauerkraut is a family favorite! With this Maple Dijon Pork Roast with Sauerkraut, a maple Dijon glaze is drizzled over a boneless pork loin roast then oven roasted atop a bed of sauerkraut in this healthy pork recipe. It's a great way to ring in the New Year this year and ensure you have good luck and prosperity throughout the new year!

I've partnered with my friends at OhioPork.org to create this delicious recipe and blog post for you. All opinions are my own.

Do you eat pork and sauerkraut for good luck on New Year's Day?

We do! Being of Eastern European heritage, It's a family tradition that I can remember for as long as I've been here and it's still going strong in our family today.

New Year's Day Food

When it comes to New Year's Day foods that are said to bring good luck and prosperity in the upcoming year, Pork and Sauerkraut top the list of foods you should eat.

This tradition, brought to America by German and Eastern European immigrants, is one that many families have kept over the years. Eating pork and sauerkraut on New Year's Eve or New Year's Day is said to bring you good luck and prosperity in the new year. I don't know about you, but I'll take all the help I can get in that area! Especially if the only thing I need to do is eat this delicious Pork and Sauerkraut! 

How do you make Pork and Sauerkraut?

To make pork and sauerkraut, you will first need to choose the right pork roast. You may find pork loin roasts sold as single roasts or double roasts tied. Pictured below is a double roast (two roasts tied together with string). You can choose whatever roast is available to you for this pork and sauerkraut recipe! Since pork loin roasts tend to be quite lean, I do look for one with a bit of a fat cap on it, to help keep the meat moist while roasting. 

Once the pork loin roast is generously seasoned, it's placed on a bed of sauerkraut and onions. Adding onions to the sauerkraut helps add a subtle sweetness and balance out the sour. Everything is drizzled with a Maple Dijon mixture and baked until the roast reaches an internal temperature of around 145 degrees F.

Cooking your pork loin roast an internal temperature of 145 degrees F will not only mean the roast is safe to eat, but that it will also be moist, tender, and delicious! This is the temperature that OhioPork.org and the temperature the US Department of Agriculture recommend you cook pork loin roasts to. Once your roast reaches that temperature remove it from the oven and allow it to rest a minimum of 3 minutes before carving.

Can you make pork and sauerkraut in the slow cooker?

You can make this pork and sauerkraut recipe in the slow cooker, however, I would not choose a center cut pork loin roast for the slow cooker because it's so lean. I've found I prefer a less lean cut, like a pork shoulder roast for slow cooking.

That doesn't mean you CAN'T cook a pork loin roast in a slow cooker. You can. But be warned, the pork loin may come out dry because it's so lean. If you do want to cook this pork and sauerkraut recipe in the slow cooker, just follow all the prep directions, put everything into your slow cooker, and set it on LOW for 8 hours. 

How do you make sauerkraut?

Sauerkraut is a mixture of cabbage and salt that has been fermented. I've never made my own sauerkraut, but it is on my bucket list.

Sauerkraut can be eaten straight from the can, jar, or package. So you only need to heat it up to enjoy it. I almost always add some sweetness to sauerkraut when I make it.

With this pork and sauerkraut recipe I've added sweet onion and the Maple Dijon glaze. It gives just the right amount of sweet and sour, without the sauerkraut completely losing it's sour flavor profile. 

Just like salt and pepper or peanut butter and jelly, pork and sauerkraut are natural partners! I have to admit, I didn't always love sauerkraut, but as I got older, I really began to appreciate the flavor. I do love it prepared this way in this pork and sauerkraut recipe.

I love to serve this pork and sauerkraut with mashed potatoes and country style green beans. 

pork and sauerkraut, boneless pork loin roast

main dish

American

Yield: 6-8 servingsAuthor: Renee Paj

Pork and Sauerkraut 

prep time: 40 minscook time: 45 minstotal time: 85 mins

A boneless pork loin roast is seasoned with spices, maple syrup, and Dijon mustard and roasted on a bed of sauerkraut and onions for a delicious pork and sauerkraut dish perfect for bringing good luck in the new year!

ingredients:

• 2 to 3 pound boneless, Pork Loin Roast 
• 2 - 3 tsp. Kosher salt
• 1 - 2 tsp.  ground black pepper
• 1 tsp. garlic powder
• 1/2 tsp. dried thyme
• 1/2 tsp. smoked paprika
• 1 medium sweet onion, diced
• 2 - 14 oz. cans of sauerkraut
• 1 TBSP olive oil
• 2 TBSP Dijon mustard
• 1/4 cup pure maple syrup

instructions:

1. In small bowl, combine the salt, pepper, garlic powder, thyme, and smoked paprika.  Rub spice mixture into boneless pork loin roast and let sit at room temperature for about 30 minutes. 
2. Preheat oven to 325 degrees F.  Spray a small roasting pan or 9 x 13" glass baking dish with nonstick spray. 
3. Sprinkle diced onion in pan. Top with sauerkraut. ( you can drain off some liquid from the sauerkraut if there is excess, otherwise just add the liquid to the pan, for less strong flavored sauerkraut, you may rinse it and drain before adding) 
4. Heat heavy large skillet over med high heat with oil.  When oil begins to shimmer, brown roast on all sides. Place roast on top of sauerkraut. 
5. In small bowl, combine Dijon mustard and maple syrup.  Pour over roast and sauerkraut. 
6. Cover pan tightly with foil. Place in oven and bake for approximately 15 minutes per pound OR until thermometer, inserted into thickest part of roast, registers around 145 degrees F.  (I checked for doneness around 35 minutes of roasting). 
7. Take out roast when internal temperature reads 145 degrees F and allow to rest for 10 to 15 minutes. before slicing. 

NOTES:

Nutritional Values are an estimate

calories
364

fat (grams)
11

carbs (grams)
16

protein (grams)
47

Copyright © 2018 Renee's Kitchen Adventures

Created using The Recipes Generator

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