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Prep 10 mins
Cook 1 hr 30 mins
Another most requested recipe from my collection. Very easy to make and super delicious! You don't have to like a sauerkraut to make it, just skip that when serving your Pork Loin. Meat will be super moist and very very tender!
- Soak clay pot for 15 minute.
- To the bottom add sauerkraut, carrots, prunes and on top pork loin, fat side up. Sprinkle pork with salt and pepper and place in the cold oven.
- Bake at 430F for an hour and half.
- Serve with roasted potatoes.
This dish was flavorful and yummy, and it couldn't be simpler! I chose it for Pick-a-Chef, and made it for company (that I knew would also like sauerkraut) and they enjoyed it very much also. The sweet prunes were delicious with the tangy sauerkraut. I did add extra carrots and also tucked a few potatoes into my clay pot to make an entire meal, and we had it with rye bread. Some of us also liked mustard with this. The only thing I didn't really like a lot was the pork loin, but I may have overcooked it. I did add 20 extra minutes to the recipe to bring the pork temp. up to 145, and I fear I may have overcooked it a bit. Everyone else thought it was fine, however, and also, the only other time I ever cooked a pork loin, I didn't like it either, so it surely may be me. Also, I used a 4 lb. loin, and we found it would easily feed more like 6-8. So, I (we!) do recommend this recipe to try for its interesting flavor and ease of preparation.