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Pork Chops with a Creamy Garlic Sauce
Pork Loin with Sauerkraut and Apples
| By : |
This is a traditional German dish often served on New Year’s Day for good luck. The cooked apples, onions, and kraut are sometimes served over mashed potatoes. It might sound like a crazy combination, but the flavors meld to create a sweet and savory sauce. Try them over cauliflower mashed potatoes to soak up all that goodness.
| Prep Time | 15 minutes |
| Cook Time | 60 minutes |
| Servings |
4-6 servings
|
Ingredients
- 2-3 pound pork loin roast
- 1/2 teaspoon Pink Himalayan salt or Celtic salt
- 1/2 teaspoon pepper freshly ground
- 2 tablespoons butter or ghee
- 2 large onions chopped
- 3 cloves garlic chopped
- 1 cup chicken bone broth
- 4-6 cups sauerkraut rinsed and drained
- 3 Granny Smith apples peeled, cored and chopped
Ingredients
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Instructions
- Season roast with salt and pepper.
- Set your Instant Pot to the Sauté setting. When display reads "hot", melt the butter or ghee, and brown the roast on all sides.
- Remove the roast from the cooker and add onions, garlic, and broth. Scrape brown bits from the bottom of the pot.
- Return roast to the Instant Pot. Using the Manual setting, adjust to high pressure and set to cook for 45 minutes.
- When time is up, use the quick release method to release pressure and quickly add sauerkraut and apples to the cooker.
- Bring back to full pressure for 5 minutes and again use the quick release method.
- Slice and serve with sauce. Enjoy!
Kellyann Petrucci, M.S., N.D., is the author of the New York Times bestselling book Dr. Kellyann’s Bone Broth Diet (Rodale, 2015) and Dr. Kellyann’s Bone Broth Cookbook (Rodale, 2016). She also is the host of the PBS special, 21 Days to a Slimmer, Younger You. A weight-loss and natural anti-aging transformation expert, Dr. Petrucci has a private practice in the Birmingham, Michigan area and is a concierge doctor for celebrities in New York City and Los Angeles. She is a board-certified naturopathic physician and a certified nutrition consultant.
Dr. Petrucci is a regular guest on television shows including The Doctors, Dr. Oz, Good Morning America, and national news programs, and has authored six books for John Wiley & Sons. In addition, she is a regular contributor to The Huffington Post and MindBodyGreen. She is the driving force behind the popular website drkellyann.com.
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Overall, this recipe is bland. I had to use a little extra salt and stone ground mustard on the side to make the final product taste decent. I researched other similar recipes online, and most had more ingredients to increase flavor. I recommend using some of those recipes ingredients to boost this instant pot version.
It was OK. It definitely needs longer than 45 min under pressure. I think 55 would be more like it. It could use more spice as well, not necessarily herbs. Allspice would compliment it very well. I used about 2 1/2 cups of kraut per 1.5 lb. of pork, which I thought was way too much.
My husband and i loved this. Pork was so tender and the apples gave the saurkraut taste so good. I will keep this in my favoritex
Easy and tasty! A winner!!
Alright. I tried this recipe first. I never put apples in my roast before, so i only used one, just in case. I put in a chopped potatoe too.
I did the 55 minutes like one of the reviewers noted.
Awesome. Meat fell apart while i was trying to slice it.
This recipe is a keeper.
Awesome recipe! We really liked the suggestion to serve over mashed potatoes, hubby loved it!
This worked well with a 2 lb pork loin at 45 minutes. To prep, i patted the loin dry, scored it a bit, seasoned it pink salt, freshly-ground pepper, and freshly-ground mustard before searing it. Added sauerkraut (drained but not rinsed), keilbasa and apples and 1/2 cup sauerkraut juice after QR. Five more minutes under pressure and another QR. turned out very well – house smells wonderful. I won’t be shy about an extra 5-10 minutes the next time.
Simple, easy to make, and tastes delicious! The pork wasnt dry at all, and the contrast of the flavors was great!
Easy to prepare and loved it!
This looks so good!! I always love the combination of sauerkraut and apples — now I can’t wait to add pork loin too! Thanks for sharing!
This was absolutely amazing! Soooo many left overs. We will be enjoying this again!
Meat was dry
I made this last night and it was a huge hit with my family. The 45 minute cook time resulted in a tender roast that was not quite falling apart. If you like that texture, 5 more minutes would probably do. The sauerkraut and apples cooked together to make a delicious topping. I’ll definitely make this one again!
Made this today, for New Year’s Day Dinner, and it was amazing! I am a semi-picky eater and was leary about putting it on my mashed potatoes; but went for it and couldn’t believe how good it was! Actually tasted like somebody else made it…lol!
It all worked out perfectly. I added caraway seeds because it was New Years Day and we do that for luck. Later, when I added the apples and sauerkraut I also threw in a bag of mini carrots. It was ALL just delicious and the sauerkraut was by far the best I have ever had in my life. Awesome. Great recipe and very easy to do.
Good recipe, I felt the roast was a bit on the dry side but with the juice from the broth it evens out. Added carrots along with saurkraut and a some garlic powder for extra punch
I’ve made this three times in the last month and am making it again tonight. It’s been a hit everywhere I’ve taken it. I do suggest using 1/2 the kraut.
I buy fancy kraut (contains cabbage, Kale, salt, coriander, dill, turmeric, and chili pepper) and prefer it over plain kraut in this dish. It has a lovely balance of flavors.
Don’t forget to start draining the kraut when you put the meat in so that it has time to drain. Also, I usually drain some liquid from the whole dish when it’s all done.
I will use this recipe again and again -My family loves Pork & Sauerkrat, we have it at least once a month. This recipe was by far the best we have ever had. Made it exactly how it was written. This was my first IP dinner and I am excited to use it tomorrow, and the day after, and the day after that….
We absolutely loved this recipe!
I tried this for the first time and it’s going into my prestige recipe file. I normally cook exactly as the recipe reads but this time I cooked the onion, sauerkraut and apples the entire time with the roast. The result was a perfect pork loin roast with a delicious chutney.
I am learning my instant pot lux mini. I want to try this recipe. I do not know what set it manual setting on high for 45 minutes mean. I see an option setting for meat/stew setting and pressure cook. Is it one of those? I have used the rice and saute settings. I am just a little confused on how to do a manual setting. And mine is only the lux mini and maybe I don’t have the same settings as the larger ones. Thank you for helping me understand this.
Hi Pigscoven,
The Lux models only have high pressure. Just ignore when it says set to high. If it called for set for low, you will need to lower the cooking time for luxs
Omg delicious.
Loved the saurcraut sauce on mashed potatoes. We were unsure about this but loved it.
The pork so tender and flavourful.
Instant Pot,
Which model is the best that has all these settings? I am testing this recipe today and will follow up a review.
This turned out really good in my instant pot lux mini. Since I am cooking for one, I did adjust to 1 lb of pork tenderloin. I decreased the onion to one and two cloves of garlic. I used the meat setting on more for the 45 minutes and then when I added the sauerkraut I used pressure cook option for 5 minutes. It turned out really tender:) oh and I did diced one apple, not the three.
Very easy and very tasty
Will certainly make this again