Pork Loin with Sauerkraut and Apples

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.

Cuisine

German

Course

Main Course

Difficulty

Easy

Duration

1-2 hours

Diet

Celiac, Gluten Free, Low Carb, Paleo

Cooking Technique

Pressure Cook

Keywords

1-2 hours, 4-6 servings, butter, celiac, chicken bone broth, contributed, cook 60 min, Dr. Kellyann Petrucci, easy, garlic, german, gluten free, granny smith apples, low carb, main course, onions, paleo, pepper, pink himalayan salt, pork loin roast, prep 15 min, pressure cook, sauerkraut

Prep Time

15 min

Cook Time

60 min

Servings

4-6 servings

Ingredients

2-3 pound pork loin roast
1/2 teaspoon Pink Himalayan salt
1/2 teaspoon pepper
2 tablespoons butter
2 large onions
3 cloves garlic
1 cup chicken bone broth
4-6 cups sauerkraut
3 Granny Smith apples

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!