Pork and Sauerkraut is a longstanding New Year’s Day tradition meant to bring good luck into the coming months. But it’s also one of our favorite meals for all its savory, zesty, and slightly sweet components. When you get good-quality, organic pork it marries perfectly with the creaminess of the red potatoes and bright acidity of the sauerkraut. Each bite is layered and satisfying.

This recipe yields 6 servings

INGREDIENTS

4 lbs pork loin
2 lbs sauerkraut
10 red potatoes, halved
2 onions, quartered
4 apples, quartered
1 tablespoon sea salt
2 teaspoons pepper
1 tablespoon olive oil

4 lbs pork loin
2 lbs sauerkraut
10 red potatoes, halved
2 onions, quartered
4 apples, quartered
1 tablespoon sea salt
2 teaspoons pepper
1 tablespoon olive oil

Directions

Preheat the oven to 350 degrees Fahrenheit.
Season pork loin with salt and pepper.
Add olive oil to a large heavy bottom pan over high heat. Sear pork loin on all sides to lock in the juices.
Once browned, remove pork from the pan and turn off the heat.
Add potatoes, apples, and onions to the pan.
Place the seared pork loin on top, then cover the whole pot with sauerkraut.
Cook in the oven for 2 hours at 350 degrees Fahrenheit.

Tips

**Be sure to use pork loin (not tenderloin) for this recipe. Bone-in country-style pork ribs also work well.

**If making a large batch, create layers so the pork sits between potatoes, apples, onions and sauerkraut. Sauerkraut should always be the top layer.

**It is not necessary to drain the sauerkraut. That extra juice will help keep the pork from drying out.