Roast Pork And Sauerkraut Over Buttered Mashed Potatoes
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 100 min · Pork · gluten-free, high-protein
848 cal
51g protein
71g carbs
40g fat
per serving · estimated
Ingredients
- 1 lb boneless pork loin roast
- 1 14 oz jar sauerkraut, drained
- 1 1/4 lb russet potatoes
- 3 1/2 tbsp unsalted butter
- 1/4 cup whole milk
- 1 medium, sliced yellow onion
- 1, sliced apple
- 1 tbsp light brown sugar
- 1 tbsp canola oil
- 1 tbsp total salt, pepper and caraway seed
Method (tap to check — screen stays awake)
- Season the pork loin all over and sear it in the oil in a Dutch oven for 3 minutes per side until browned on every surface.
- Scatter the onion, apple, brown sugar and caraway around the roast, then pile the drained sauerkraut on top.
- Cover and roast at 325F for 75 minutes until the pork reads 145F at the center and the kraut has gone soft and mellow.
- Boil the peeled, quartered potatoes 18 minutes until a knife meets no resistance, then drain and dry them briefly in the hot pot.
- Mash with the butter and warm milk until smooth and glossy, seasoning generously with salt.
- Rest the pork 10 minutes, slice it against the grain, and serve over the mash with the kraut and its juices.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.