Looking to start the new year with a bit of extra luck and a lot of flavor? This oven-baked pork and sauerkraut recipe is a comforting dish that’s perfect for ringing in the new year. The tender pork, tangy sauerkraut, and savory seasonings create a hearty, flavorful meal that’s believed to bring good fortune in the year ahead. Plus, it’s so easy to make that you’ll have plenty of time to focus on celebrating with loved ones.
Pork and Sauerkraut: A New Year’s Tradition
I’ve always enjoyed the tangy flavors of pork and sauerkraut on New Year’s Day. This Pennsylvania Dutch tradition reminds me of my grandmother’s cooking. While living in the South, I’ve incorporated regional customs too. I now serve a unique Black-Eyed Pea Hummus and Southern Keto Collard Greens alongside the pork dish, blending my culinary heritage with local flavors. These hearty meals kick off the year deliciously, combining nostalgia and new twists.
What Is The Tradition Of Pork and Sauerkraut
Pork and sauerkraut hold a special place in New Year’s celebrations, particularly within German and Pennsylvania Dutch traditions. This meaningful meal is more than just delicious comfort food—it’s a blend of cultural symbolism and hopeful aspirations for the year ahead.
Why Sauerkraut?
In German New Year’s Eve dinners, sauerkraut is more than a tangy side dish—it’s a symbol of blessings and longevity. Each shredded strand of cabbage represents abundance, and before digging in, diners often wish one another prosperity as plentiful as the countless threads of sauerkraut in the pot.
Why Pork?
The choice of pork is rooted in its symbolism:
- Forward Progress: Pigs root forward when foraging, unlike backward-moving animals like chickens or lobsters. This forward motion signifies progress and the desire to move ahead into the new year.
- Prosperity: The rich fat content of pork is often associated with wealth and abundance, making it a fitting centerpiece for a meal meant to attract good fortune.
Key Symbolic Takeaways:
- Rich Fat = Prosperity and abundance.
- Sauerkraut = Blessings and a long life.
- Pork = Good fortune, wealth, and forward momentum.
- Pig’s Behavior = Moving forward into the new year, avoiding backward steps.
Ingredients You Will Need And Buying Tips
I’ve found that making delicious pork and sauerkraut doesn’t require a long list of ingredients. The star of the dish is boneless pork tenderloin, though other cuts like pork chops or sausage links work well too. Just remember to trim excess fat to avoid greasy results.
- Boneless pork tenderloin: What kind of pork for New Year’s is optional, however, I prefer a boneless loin, but my grandmother used large pork sausage links when she made this recipe. You could also use pork chops, pork shoulder roast, pork hot dogs, or any other type of pork you enjoy. Just be sure to trim off any excess fat. You do not want greasy sauerkraut.
- Apple: A sweet, tangy apple complements the sauerkraut nicely. I like using Granny Smith or other baking apples for their flavor profile.
- Sauerkraut: The best sauerkraut would be fresh, where the fermentation process was not stopped by high-heat canning. I purchased my kraut in the grocery refrigerator section. You can get it with caraway seeds already in or not. Be sure you do not rinse. The juice adds flavor and keeps your pork tender.
- Caraway seeds: These are optional, but they add a nice nutty, bittersweet sharpness with a hint of citrus, pepper, and mild licorice flavor.
- Black pepper: Use a large course ground setting on your pepper mill.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
Tips and Variations
- I’ve found that using fresh sauerkraut makes a big difference in this dish. Don’t rinse it – the juice adds flavor.
- For a more complex taste, try substituting the water with beer or white wine. It gives the dish an earthy, savory note.
- If you prefer a sweeter version, replace the water with apple juice.
- This recipe is versatile. I’ve made it in a slow cooker and Instant Pot with great results. For the slow cooker, cook on low for 6-8 hours.
My Step-by-Step Guide to Perfect Pork and Sauerkraut
Let’s bring some warmth and tradition to your New Year’s table! Follow along as we create a tender, flavorful pork and sauerkraut dish that’s packed with meaning—and deliciousness.
1
Preheat and Prep
Preheat your oven to 325°F. Pat your pork loin dry with paper towels to help it brown beautifully. Don’t skip this step; it will also help the seasonings stick when we pan-sear it.
2
Season The Pork
Sprinkle the roast generously with salt, pepper, and smoked paprika, then rub the seasonings into the meat to coat it evenly. This step ensures every bite is packed with flavor!
3
Sear The Pork
Heat the olive oil in a large skillet over medium heat. Once it’s shimmering, add the pork loin and brown it on all sides. This should take about 5 minutes total and will give the roast a beautiful golden crust and extra flavor.
4
Cook The Pork and Sauerkraut
- In a 4-quart Dutch oven, spread the sauerkraut along with its juice evenly across the bottom. If you like a touch of caraway flavor, sprinkle in the seeds. Layer the onions and apple pieces over the sauerkraut, then sprinkle brown sugar over the top for a hint of sweetness.
- Place the seared pork roast right on top of the sauerkraut mixture. If the sauerkraut seems a little dry, pour in up to 1 cup of water to keep things moist.
- Cover the Dutch oven and bake for 2 hours, or until the pork reaches an internal temperature of 150°F (65°C).
- Check the pot every 30 minutes to make sure there’s about a cup of liquid in the bottom. Add more water if needed to keep the dish juicy and flavorful.
- When the pork is done, carefully remove the Dutch oven from the oven. Transfer the pork to a tray, cover it with foil, and let it rest for 15 minutes to lock in the juices before slicing.
- If shredded pork is more your style, skip the resting step and use two forks to pull it apart while it’s hot and tender. Either way, get ready to enjoy a meal that’s as comforting as it is meaningful!
Preparing Pork and Sauerkraut for the Table
When my pork roast is perfectly cooked and fork-tender, I carefully transfer it to a large serving platter. I cover it with foil and let it rest for 15 minutes, which helps me slice it evenly and keeps it juicy. For a shredded texture, I skip the resting step and use two forks to pull the meat apart right away.
Classic Sides To Serve With New Year’s Pork
Mashed Potatoes: Creamy, buttery mashed potatoes balance the tanginess of sauerkraut and soak up all those delicious pork juices. My grandma also served it with butter noodles.
Crusty Beer Bread: Use these to scoop up sauerkraut and pork juices for a rustic, comforting touch.
Green Beans with Mushrooms: A fresh, crunchy veggie side that complements the richness of the pork.
Instant Pot Copycat LongHorn Steakhouse Broccoli: How often have you boiled or steamed broccoli only to discover it’s a mushy mess? With this easy LongHorn Steakhouse broccoli recipe, you’ll learn the secret to how restaurants make perfect steamed broccoli so that it comes out with that tender-crisp texture you want your broccoli to have.
Creamy Cucumber Onion Salad: A crisp, refreshing side dish that brings the taste of summer right to your plate. This recipe combines thinly sliced cucumbers, onions, and sour cream to create the perfect side dish for those hot days when you’re craving something cool and tasty.
Instant Pot Applesauce: The sweet-tart flavor of applesauce cuts through the richness of the pork and pairs perfectly with the sauerkraut.
New Year’s Recipes
Leftover Tips
In the Refrigerator: To store pork and sauerkraut leftovers in the refrigerator, first, allow the dish to cool to room temperature. Make sure it doesn’t sit out for longer than two hours after cooking. Once cooled, transfer the leftovers into airtight containers or resealable plastic bags to keep them fresh and prevent odors from spreading. Be sure to label and date the containers so you can track how long they’ve been stored. Leftovers stored this way will keep in the refrigerator for up to 3–4 days.
In the Freezer: For longer storage, the freezer is a great option. Divide the pork and sauerkraut into meal-sized portions to make reheating easier later. Place the portions in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible to avoid freezer burn. Clearly mark each container with the contents and the date you froze them. When stored properly, pork and sauerkraut can be frozen for up to three months.
Reheating Leftovers: When it’s time to enjoy the leftovers, reheat them carefully. If they’re coming from the fridge, you can warm them in a skillet over medium heat, in the oven at 350°F, or in the microwave, stirring occasionally for even heating. If reheating from frozen, it’s best to thaw them in the refrigerator overnight. However, you can also reheat them directly from frozen over low heat, adding a splash of broth or water to keep the dish moist. Proper storage and reheating will ensure your leftovers remain flavorful and delicious!
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
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New Year’s Day Pork and Sauerkraut Recipe
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 2 pound pork loin roast
- 1 pound sauerkraut, Fresh not canned. Do not rinse
- 1 tablespoon caraway seeds, Optional
- 1 cup onion, Finely chopped
- 1 apple, Large size, peeled and cored, cut into cubes
- 1/4 cup brown sugar, Add more if your sauerkraut is very tart
- 1 teaspoon salt
- 1 teaspoon pepper, Fresh cracked pepper
- 1 teaspoon smoked paprika
- 1 cup water , Only if needed to keep the dish moist while it cooks
- 2 tablespoons olive oil
Instructions
- Preheat oven to 325 degrees.
- Pat your boneless pork loin with paper towels to dry it. Sprinkle the roast with salt, pepper, and paprika, rubbing it all over the roast.2 pound pork loin roast, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon smoked paprika
- Heat a large skillet with olive oil over medium heat. Once the oil is heated, place your pork loin in the pan. Sautee, turn it to brown the outside of your pork loin evenly. This should take about 5 minutes to do it properly.2 tablespoons olive oil
- In a 4-quart Dutch oven, place the sauerkraut along with the sauerkraut juice on the bottom, spreading it evenly out. Sprinkle in the caraway seeds if your sauerkraut did not have them in it already. Add onions, apple pieces. Sprinkle this all with brown sugar. Place the seared pork roast on top. If your sauerkraut was not very juicy, add enough water to equal a cup of liquid to the roaster. Salt and pepper to taste.1 pound sauerkraut, 1 tablespoon caraway seeds, 1 cup onion, 1 apple, 1/4 cup brown sugar
- Place the lid on your dutch oven and put it into your 325 degrees preheated oven. Bake for 2 hours or until a meat thermometer reads 150 degrees internal temperature of your roast.
- Be sure and check your pot every 30 minutes to ensure it is not drying out. If the liquid is gone and enough to have about a cup in the bottom of the dutch oven.
- After your roast is done cooking, remove the roasting pan from the oven. Carefully place the roast on a large tray and cover with foil. Allow the meat to rest for 15 minutes. This will ensure the pieces slice evenly when cut. However, if you want your roast shredded, skip the resting time and pull it apart with two forks.
Notes
- I’ve found that using fresh sauerkraut makes a big difference in this dish. Don’t rinse it – the juice adds flavor.
- For a more complex taste, try substituting the water with beer or white wine. It gives the dish an earthy, savory note.
- If you prefer a sweeter version, replace the water with apple juice.
- This recipe is versatile. I’ve made it in a slow cooker and Instant Pot with great results. For the slow cooker, cook on low for 6-8 hours.
Excellent
Happy New Year Mike!