There are many
New Year’s Eve traditions to ensure good luck in the year ahead, but this hearty pork and sauerkraut just might be our very favorite. A traditional German practice, the tradition is to serve this up on New Year’s Day (or midnight on New Year’s Eve) to guarantee luck and prosperity in the next year. While this dish might be most often served on the holiday, don’t let that prevent you from eating it all year long. With a tender pork tenderloin alongside a tangy, buttery apple-sauerkraut mixture, this cozy dinner deserves to be celebrated throughout the year.
The best kind of pork for pork and sauerkraut:
Pork chops and kraut are common, but we prefer a pork tenderloin roast for this recipe. You can make the whole thing in one pot or Dutch oven: Sear the pork on all sides to get it crispy and lock in juices, then start your onions, apples, and kraut mixture before adding back the pork and letting it braise (just a fancy word for cooking something first by searing, then simmering in liquid) in the oven for 45 minutes.
Top tips for making pork and sauerkraut:
— How long does it cook in the oven? We sear our pork tenderloin first for around 8 minutes, then cook it in the oven for about 45 minutes.
— What temperature should the pork reach? The pork tenderloin is done when the internal temperature reaches 160º.
— What’s the best cooking liquid to braise the pork? We love using beer when we cook pork. A rich stout or toasty lager both work. If you love cider, that works, too. Got extra apple cider in the fridge? That will complement the apples.
Serving ideas:
If you really want to guarantee luck in the new year, we recommend serving this meal alongside some classic black-eyed peas. That being said, this meal is too hearty and comforting to not be enjoyed all year-long. Whenever you’re serving it, we love this dish paired with caramelized Brussels sprouts, creamy mashed potatoes, roasted baby carrots and goat cheese-stuffed rolls (if you’re feeling extra fancy).
Made this recipe? Let us know how it went in the comments below!
There are many
New Year’s Eve traditions to ensure good luck in the year ahead, but this hearty pork and sauerkraut just might be our very favorite. A traditional German practice, the tradition is to serve this up on New Year’s Day (or midnight on New Year’s Eve) to guarantee luck and prosperity in the next year. While this dish might be most often served on the holiday, don’t let that prevent you from eating it all year long. With a tender pork tenderloin alongside a tangy, buttery apple-sauerkraut mixture, this cozy dinner deserves to be celebrated throughout the year.
The best kind of pork for pork and sauerkraut:
Pork chops and kraut are common, but we prefer a pork tenderloin roast for this recipe. You can make the whole thing in one pot or Dutch oven: Sear the pork on all sides to get it crispy and lock in juices, then start your onions, apples, and kraut mixture before adding back the pork and letting it braise (just a fancy word for cooking something first by searing, then simmering in liquid) in the oven for 45 minutes.
Top tips for making pork and sauerkraut:
— How long does it cook in the oven? We sear our pork tenderloin first for around 8 minutes, then cook it in the oven for about 45 minutes.
— What temperature should the pork reach? The pork tenderloin is done when the internal temperature reaches 160º.
— What’s the best cooking liquid to braise the pork? We love using beer when we cook pork. A rich stout or toasty lager both work. If you love cider, that works, too. Got extra apple cider in the fridge? That will complement the apples.
Serving ideas:
If you really want to guarantee luck in the new year, we recommend serving this meal alongside some classic black-eyed peas. That being said, this meal is too hearty and comforting to not be enjoyed all year-long. Whenever you’re serving it, we love this dish paired with caramelized Brussels sprouts, creamy mashed potatoes, roasted baby carrots and goat cheese-stuffed rolls (if you’re feeling extra fancy).
Made this recipe? Let us know how it went in the comments below!
- Yields:
-
8
serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 1 hr 10 mins
- Cal/Serv:
- 333
Directions
-
- Step 1
Preheat oven to 350°. Season pork liberally with salt and pepper. In a large dutch oven over medium-high heat, heat oil. Add pork and sear on all sides until golden all over, about 8 minutes. Set aside.
- Step 2Add butter and let melt. Add onion and apples and cook until starting to soften, about 4 minutes. Stir in sauerkraut, brown sugar, beer, and caraway seeds. Bring mixture to a simmer then place seared pork on top.
- Step 3Cover pot then transfer to oven and bake until pork reaches internal temperature of 160°, about 45 minutes.
- Step 1
Related Video: Slow-Cooker Pork Shoulder
