Pork and sauerkraut with carrots and potatoes
Pork and sauerkraut is a German dish traditionally served with potatoes. It's commonly served on New Year's Day in Germany and also in Pennsylvania, where many Germans immigrated in the 1600s-1800s.While red meats are often fatty and pricey, pork loin is relatively lean and inexpensive. Pork is delicious with sauerkraut, which is fermented cabbage that provides a salty flavor and keeps the pork juicy. We added some carrots for extra fiber for digestion, vitamin A for eye health, and many other micronutrients.For more texture variety, you can also use a microwavable baked potato to eat separately or put the pork and sauerkraut on top.
Equipment
- Pressure cooker instant pot or crock pot
Ingredients
- 2 lbs pork loin boneless
- 15 oz sauerkraut
- 5 potatoes
- 1 onion white or yellow
- 5 carrots or bag of baby carrots or shredded carrots
- 1 tsp garlic powder
- Pepper, caraway seeds, rosemary, thyme to taste
Instructions
- If using an instant pot, preheat to high heat.
- Cut pork into large chunks and add to pot.
- Chop potatoes and carrots into bite-sized pieces and add to pot.
- Add sauerkraut and celery seed, pepper, thyme, and/or rosemary to the pot.
- Cook for 20 minutes per pound of pork loin, then do a 15-minute natural release. If using a crockpot, cook on low for 7 hours.
Nutrition
Calories: 567kcalCarbohydrates: 58gProtein: 48gFat: 16gSaturated Fat: 6gCholesterol: 110mgSodium: 1450mgPotassium: 1862mgFiber: 8gSugar: 11gVitamin A: 12766IUVitamin C: 70mgCalcium: 76mgIron: 8.1mg
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