Braised Pork Loin with Sauerkraut and Caramelized Onions

Immerse yourself in the rich and comforting flavors of this braised pork loin dish, perfectly complemented by tangy sauerkraut and sweet, caramelized onions. Slow-cooked to tender perfection, this dish is ideal for gatherings and promises to be a delightful centerpiece on any dining table.

Ingredients

Main Ingredients
2	tablespoons olive oil
4	lbs rolled boneless pork loin
1 1⁄2	teaspoons salt
1	teaspoon fresh ground pepper
1⁄2	cup butter
4	cups thinly sliced sweet onions
1⁄2	cup brown sugar
1⁄4	cup Dijon mustard
4	(15.5 ounce) cans sauerkraut, drained and rinsed
3⁄4	cup chicken broth
3⁄4	cup beef broth

Instructions

• Cooking the Pork Loin

  1. In a Dutch oven, heat the olive oil over medium-high heat.
  2. Season the pork loin generously with salt and freshly ground pepper. Sear the loin in the hot oil, browning it on all sides. Once browned, transfer the pork to a plate.
  3. In the same Dutch oven, melt the butter and add the thinly sliced sweet onions. Sauté until the onions are softened, approximately 4 minutes. Sprinkle in the brown sugar and continue to cook, stirring frequently, until the onions begin to caramelize, about an additional 4 minutes.
  4. Stir in the Dijon mustard and drained sauerkraut, ensuring that they are well combined. Pour in the chicken and beef broths, bringing the mixture to a boil while scraping any browned bits from the bottom of the pan.
  5. Return the pork loin to the Dutch oven, cover with a lid, reduce the heat, and let it simmer gently until the meat is tender, which should take about 3 to 4 hours.
  6. Once tender, carefully remove the pork from the pan and cover it loosely with aluminum foil to keep it warm. Increase the heat and bring the sauerkraut mixture to a boil, reducing the liquid by half for concentrated flavor.
  7. Carve the pork loin into thick slices and serve alongside the flavorful sauerkraut.
  8. This recipe yields approximately 10 servings.

Jul 24, 2024