Best 10 Apple Cider Pork Roast With Sauerkraut Apples Recipes

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Hosting a dinner party or preparing a hearty meal for your family? Look no further! This article will guide you through the process of creating the ultimate comfort food dish: apple cider pork roast with sauerkraut and apples. Indulge in the delectable flavors of tender pork, tangy sauerkraut, and sweet apples, all perfectly complemented by a rich apple cider gravy. Join us as we explore the culinary journey to create a dish that will warm your heart and leave your taste buds dancing with delight.

Let's cook with our recipes!

PORK ROAST WITH APPLES, BEER, AND SAUERKRAUT



Pork Roast with Apples, Beer, and Sauerkraut image

yummmmmmmmmmmmmmmmmmmmmmm!

Provided by MattyHam

Categories     World Cuisine Recipes     European     German

Time 3h15m

Yield 6

Number Of Ingredients 6

1 (3 pound) pork loin roast
1 (20 ounce) can sauerkraut, drained
2 large apples, cored and quartered
2 large onions, quartered
⅓ cup brown sugar
1 (12 fluid ounce) can or bottle beer, or as needed

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • Place pork roast into a large baking dish and scatter sauerkraut around the roast. Arrange apple and onion quarters around the roast. Sprinkle sauerkraut, apples, and onions with brown sugar. Pour beer over roast and sauerkraut mixture. Cover dish with aluminum foil and seal foil to the edges of the dish.
  • Bake in the preheated oven until roast is tender and pan juices are reduced, 3 to 4 hours. If roast, vegetables, and apples seem dry, pour in 1 more can beer. To serve, gently toss sauerkraut with apple and onion quarters and serve with the roast.

Nutrition Facts : Calories 337.5 calories, Carbohydrate 32.5 g, Cholesterol 79.6 mg, Fat 9.1 g, Fiber 5 g, Protein 28.2 g, SaturatedFat 2.9 g, Sodium 671.2 mg, Sugar 22.8 g

PORK LOIN, APPLES, AND SAUERKRAUT



Pork Loin, Apples, and Sauerkraut image

Pork and sauerkraut is the traditional New Year's Day meal here in Pennsylvania Dutch Land. This is my rendition of that holiday meal. I usually serve it with mashed potatoes and applesauce.

Provided by Kehl Berry

Categories     Meat and Poultry Recipes     Pork

Time 2h45m

Yield 8

Number Of Ingredients 11

3 (32 ounce) packages sauerkraut, drained
2 Granny Smith apples, sliced
½ large onion, coarsely chopped
1 tablespoon caraway seeds
1 cup apple cider, divided
¼ cup brown sugar
1 tablespoon Thai seasoning
1 teaspoon salt
1 teaspoon garlic powder
¼ teaspoon ground black pepper
1 (5 pound) boneless pork loin roast

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.
  • Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl; rub onto the top and bottom of the roast.
  • Make an indentation in the center of the sauerkraut mixture and place the seasoned roast in the indentation. Pour the remaining apple cider around the roast.
  • Bake in the preheated oven for 1 hour; baste roast with juices. Continue baking roast, basting every 30 minutes, until cooked through, 2 1/2 to 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 371.7 calories, Carbohydrate 32.1 g, Cholesterol 99.2 mg, Fat 11.7 g, Fiber 10.2 g, Protein 36.4 g, SaturatedFat 3.6 g, Sodium 2606.8 mg, Sugar 19.8 g

APPLE-GLAZED PORK ROAST WITH SAUERKRAUT



Apple-Glazed Pork Roast with Sauerkraut image

Make and share this Apple-Glazed Pork Roast with Sauerkraut recipe from Food.com.

Provided by Dancer

Categories     Pork

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 10

4 -5 lbs pork sirloin roast
1 tablespoon packed brown sugar
1 tablespoon cornstarch
3/4 teaspoon caraway seed, divided
1/4 teaspoon salt
2 cups apple juice, divided
1 tablespoon lemon juice
1 (32 ounce) jar sauerkraut, well-rinsed and drained
1 1/2 cups chopped apples
1/2 cup coarsely shredded carrot

Steps:

  • In medium saucepan, combine brown sugar, cornstarch, 1/4 teaspoon caraway seed, and salt.
  • Stir in 11/2 cups apple juice and lemon juice.
  • Cook, stirring, over medium heat until thickened.
  • Set aside.
  • Place roast in oven-proof skillet.
  • Insert meat thermometer.
  • Roast at 325 degrees for 1 hour.
  • Brush with 1/2 cup apple juice mixture.
  • Roast 2 hours longer.
  • Spoon combined sauerkraut, apples, carrot, and 1/2 cup remaining apple juice and 1/2 teaspoon caraway seed around pork roast.
  • Spoon remaining apple juice mixture over pork roast and sauerkraut; cover.
  • Roast 30 to 60 minutes longer, or until meat thermometer registers 155 to 160 degrees.
  • Let roast stand 5 to 10 minutes.
  • Slice to serve.

Nutrition Facts : Calories 2442.2, Fat 132.6, SaturatedFat 42.3, Cholesterol 914.8, Sodium 1455.9, Carbohydrate 18.9, Fiber 4.5, Sugar 12.6, Protein 275.2

ROAST PORK LOIN WITH APPLES



Roast Pork Loin with Apples image

Feed a crowd with Food Network Kitchen's Roast Pork Loin with Apples recipe. The flavor comes from apple cider, apple cider vinegar and fresh apples.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
1 (2-pound) boneless center cut pork loin, trimmed and tied
Kosher salt and freshly ground black pepper
1 medium onion, thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly, sliced
3 cloves garlic, smashed
3 sprigs fresh thyme
3 sprigs fresh rosemary
4 tablespoons cold unsalted butter
2 apples, such as Cortland or Rome peeled, cored and cut into 8 slices
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons whole grain mustard

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
  • Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)
  • Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
  • Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
  • Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

PORK LOIN WITH APPLES AND SAUERKRAUT



Pork Loin With Apples and Sauerkraut image

Delicious tender and moist pork loin complemented with apples!!! Yum!!! A friend gave me this recipe years ago, and I've been making it ever since. Great with mashed potatoes to soak up the juices. Try serving with homemade applesauce!! Enjoy!!

Provided by PugMomma

Categories     Pork

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 5

3 -5 lbs pork loin
3 apples, peeled and cut in thick slices
1 (12 ounce) bag sauerkraut
1 (12 ounce) can pork gravy or 1 (12 ounce) can beef gravy
1 (12 ounce) jar applesauce

Steps:

  • Place pork loin and all ingredients in crock pot.
  • Cover and cook on low for 8-10 hours.
  • Remove pork from crockpot and rest for about 20 minutes Slice and serve with the sauerkraut and apples.

Nutrition Facts : Calories 853.8, Fat 48.1, SaturatedFat 16.6, Cholesterol 204.1, Sodium 759.2, Carbohydrate 35.2, Fiber 5.8, Sugar 12.3, Protein 68.9

APPLE CIDER PORK POT ROAST



Apple Cider Pork Pot Roast image

Chunky apples, plus onion, thyme, and cider make this comforting pork braise especially appropriate for the holidays.

Provided by Sabrina Snyder

Yield Serves 12

Number Of Ingredients 8

1 (5-pound; 2.3 kg) boneless pork shoulder (6 pounds; 2.7 kg if bone-in)
1 teaspoon kosher salt
½ teaspoon coarsely ground black pepper
1 tablespoon vegetable oil
2 yellow onions, cut into 2-inch (5 cm) wedges
2 cups (475 ml) apple cider
2 tart apples (I like Granny Smith), cored and cut into 2-inch (5 cm) cubes
2 sprigs fresh thyme or 1 teaspoon dried thyme

Steps:

  • Preheat the oven to 325°F (165°C).
  • Season the pork with the salt and pepper.
  • Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the pork and brown well on all sides, 3 to 4 minutes per side.
  • Remove the pork and add the onion wedges to the pot. Cook for a few minutes, letting them get a little color but being careful not to let them burn.
  • Return the pork to the pot, placing it on the bed of onions. Add the cider and 1 cup (235 ml) water and bring to a simmer, then wedge the apple pieces under the meat among the onions. Toss in the thyme.
  • Cover and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender, shreds easily, and is a deep brown color; the apples will have caramelized.

PORK TENDERLOIN WITH CRAN-APPLE SAUERKRAUT



Pork Tenderloin with Cran-Apple Sauerkraut image

I love all the ingredients in this recipe because together they're perfect for Oktoberfest, a fun festival during my favorite time of the year. Serve the pork and sauerkraut with a hearty dark bread, such as rye or pumpernickel, along with an ice-cold beer. Delicious!-Barbara Lento, Houston, Pennslvania

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 4 servings.

Number Of Ingredients 13

1/4 pound center-cut bacon strips, chopped
1 cup sliced leeks (white portion only)
1 cup cubed peeled sweet potato
1 tablespoon water
1 can (14 ounces) sauerkraut, rinsed and well drained
1 medium apple, peeled and finely chopped
1/2 cup frozen cranberries
1/2 cup sweet white wine or unsweetened apple juice
1/4 cup packed brown sugar
1 teaspoon caraway seeds
3/4 teaspoon salt, divided
1 pork tenderloin (1 pound)
1/4 teaspoon pepper

Steps:

  • In a large skillet, cook bacon and leeks over medium heat 6-8 minutes or until bacon is crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Place sweet potato and water in a large microwave-safe dish. Microwave, covered, on high for 2-3 minutes or until potatoes are almost tender; drain. Stir in bacon mixture, sauerkraut, apple, cranberries, wine, brown sugar, caraway seeds and 1/4 teaspoon salt., Transfer half of the sauerkraut mixture to a greased 4-qt. slow cooker. Sprinkle pork with pepper and remaining salt; place in slow cooker. Top with remaining sauerkraut mixture. Cook, covered, on low 2-3 hours or until pork is tender (a thermometer inserted in pork should read at least 145°)., Remove pork from slow cooker; tent with foil. Let stand 10 minutes before slicing. Serve pork with sauerkraut.

Nutrition Facts : Calories 310 calories, Fat 7g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 1345mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 5g fiber), Protein 29g protein.

SAUERKRAUT WITH CIDER AND PORK



Sauerkraut With Cider and Pork image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

1 porkette (cooked smoked shoulder butt), 1 1/2 pounds
2 green apples, about 3/4 pound
3 Idaho potatoes, about 1 1/4 pounds
1/4 cup lard or solid white shortening
1 1/2 cups coarsely chopped onions
1 teaspoon finely minced garlic
1 teaspoon caraway seeds
2 pounds sauerkraut
6 juniper berries
1 bay leaf
3/4 cup apple cider
3/4 cup chicken broth
6 to 8 boulettes de porc (see recipe)
1 link kielbasa or Polish sausage, about 1 1/4 pounds

Steps:

  • Cut and pull away the cloth covering of the pork butt.
  • Remove the stems from the apples. Peel and core the apples, and cut them into quarters. Cut the quarters crosswise into thin pieces. There should be about 2 1/2 cups.
  • Peel the potatoes, and cut each in half crosswise. Let the potatoes stand in water to cover until ready to be used.
  • Heat the lard in a large, heavy casserole, and add the onions and garlic. Cook, stirring, until the onions are wilted.
  • Add the caraway seeds and cook briefly. Add the apples, stirring.
  • Rinse and drain the sauerkraut. Squeeze it to extract excess liquid. Add the sauerkraut and juniper berries to the casserole.
  • Place the pork butt in the center of the sauerkraut. Add the bay leaf, cider and broth. Cover closely. Bring to a boil, and cook 15 minutes.
  • Arrange the boulettes of pork and kielbasa over the sauerkraut. Drain the potatoes and add them. Cover closely and continue cooking 20 minutes. Remove the bay leaf.
  • Slice the meats, and serve with the pork balls, potatoes and sauerkraut.

SAUERKRAUT AND APPLES



Sauerkraut and Apples image

In the Chesapeake, seafood often finds its way onto the Thanksgiving menu. But in Baltimore, which has a strong eastern European and German immigrant history, the holiday table demands something else. "The absence of sauerkraut when turkey is present, Thanksgiving included, is unthinkable, comparable to potatoes without gravy or crisp French fries without ketchup," wrote John Shields, the chef and owner of Gertrude's restaurant in Baltimore, in his cookbook "Chesapeake Bay Cooking." (Sauerkraut is a mainstay well beyond Thanksgiving; Gertrude's hosts an annual Krautfest in January.) Traditionally, homemakers fermented the cabbage in earthenware crocks in their cellars, but these days the fresh stuff is available to buy. On Thanksgiving, it's often simply served as a side, or incorporated into dishes like this, in which the sauerkraut is braised in beer with bacon and apples.

Provided by Jennifer Steinhauer

Categories     side dish

Time 55m

Yield 8 servings

Number Of Ingredients 8

6 tablespoons butter
4 slices bacon, cut into 1/2-inch pieces
1 small onion, thinly sliced
3 tart apples, such as Stayman, Pippin, Granny Smith or Jonagold, peeled, cored, and thinly sliced
2 pounds sauerkraut, drained and rinsed
1 bottle (12 ounces) beer (you may substitute apple cider)
Black pepper, to taste
1/2 teaspoon caraway seeds

Steps:

  • Melt butter in a large heavy pot over medium-high heat. Add bacon and cook, stirring often, until fat has started to render, about 5 minutes.
  • Toss onion and apples in the fat and cook, stirring occasionally, until onions begin to soften, about 3 minutes. Stir in sauerkraut.
  • Add beer and season with pepper and caraway seeds. Bring mixture to a boil, then cover the pot. Reduce heat so mixture is just simmering and cook for 45 minutes. Or transfer the covered pot to a 350-degree oven and bake for 1 hour. Stir and serve hot.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 850 milligrams, Sugar 9 grams, TransFat 0 grams

COUNTRY PORK 'N' SAUERKRAUT



Country Pork 'n' Sauerkraut image

Number Of Ingredients 9

2 pounds country-style pork ribs
1 medium onion, chopped
1 tablespoon cooking oil
1 (14-ounce) can sauerkraut, undrained
1 cup applesauce
2 tablespoons brown sugar
2 teaspoons caraway seed
1 teaspoon garlic powder
1/2 teaspoon pepper

Steps:

  • In a Dutch oven, cook ribs and onion in oil until ribs are browned and onion is tender. Remove from the heat. Combine remaining ingredients and pour over ribs. Cover and bake at 350° for 1-1/2 to 2 hours or until ribs are tender.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Choose the right cut of pork: Pork shoulder (also known as pork butt) is the best cut for this recipe because it is a tough cut that becomes tender when cooked slowly.
  • Brown the pork before roasting: Browning the pork in a pan before roasting helps to develop flavor and color.
  • Use a flavorful liquid for braising: Apple cider, chicken broth, and white wine are all good options for braising the pork. You can also add herbs and spices to the liquid for extra flavor.
  • Cook the pork until it is fall-apart tender: The pork should be cooked until it is easily shredded with a fork. This will take about 2 hours in a slow cooker or 3 hours in a Dutch oven.
  • Serve the pork with sauerkraut and apples: Sauerkraut and apples are traditional accompaniments to pork roast. They add a sour and sweet flavor to the dish.

Conclusion:

Apple cider pork roast with sauerkraut and apples is a delicious and easy-to-make dish that is perfect for a fall or winter meal. The pork is tender and flavorful, and the sauerkraut and apples add a sour and sweet flavor to the dish. This recipe is sure to be a hit with your family and friends.

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