Apple-Glazed Pork Roast with Sauerkraut Recipe | Yummly

Apple-Glazed Pork Roast with Sauerkraut

Read Directions
Add to Meal Planner
Apple-Glazed Pork Roast with Sauerkraut

Add to Meal Planner


Sauerkraut, apples and caraway seed herald the German culinary roots of this hearty roast. Put this in the oven on a Sunday afternoon for a “winter’s coming” Sunday supper. Serve with sliced rye bread and a cucumber salad.


  • 5 lb. pork sirloin roast
  • 1 Tbsp. brown sugar
  • 1 Tbsp. corn starch
  • 3/4 tsp. caraway seeds (divided)
  • 1/4 tsp. salt
  • 2 cups apple juice (divided)
  • 1 Tbsp. lemon juice
  • 32 oz. sauerkraut (drained and rinsed)
  • 1 1/2 cups apples (chopped)
  • 1/2 cup carrots (coarsely shredded)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner


    1. In medium saucepan, combine brown sugar, cornstarch, 1/4 teaspoon of the caraway seed and salt. Stir in 1 1/2 cups apple juice and lemon juice. Cook and stir over medium heat until thickened. Set aside. Place pork in shallow roasting pan. Roast at 350 degrees F. for 1 hour.
    2. Spoon combined sauerkraut, apples, carrot, 1/2 cup remaining apple juice and 1/2 teaspoon caraway seed around pork roast. Pour apple juice mixture over pork roast and sauerkraut; cover. Roast 30 minutes longer, until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing to serve.
    Discover more recipes from Pork