Sauerkraut and Apple Roast Pork

    3 hours 10 min

    An easy German-inspired pork fillet recipe. Use more or less sage according to your taste.

    116 people made this

    Serves: 6 

    • 1 whole pork fillet
    • 1/2 teaspoon ground sage
    • salt and freshly ground pepper to taste
    • 1 (810g) jar sauerkraut, drained
    • 1/2 apple
    • 1/2 onion
    • 4 tablespoons light brown soft sugar

    Prep:10min  ›  Cook:3hr  ›  Ready in:3hr10min 

    1. Preheat oven to 160 C / Gas mark 3.
    2. Rub pork with sage, salt and pepper. Place fillet in a baking dish and cover with half of the sauerkraut. Place the apple and onion, cut side down, on top of the sauerkraut. Cover with remaining sauerkraut. Sprinkle with brown sugar.
    3. Cover and bake in preheated oven for 2 to 3 hours, until internal temperature has reached 70 C.

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    Average global rating:

    Reviews in English (114)


    Delicious and this can be cooked much faster! I browned a 1 lb. tenderloin (for 2 people) in a deep, oven proof skillet, then added some of the sauerkraut juice and kraut to the pan to quickly deglaze it and then followed the rest of the directions. Increased oven temp to 400 degrees and it was done in 40 min. Served it with mashed potatoes and buttered rye bread.  -  21 Dec 2003  (Review from Allrecipes US | Canada)


    I made this for my boyfriend, who is half-German, and crazy about pork & sauerkraut. He raved about it! I made the following modifications - I used a crock pot (7 hours on low) and added 1/2 cup water & 1/2 cup apple juice. I also added a little more chopped apple and onion to the crock pot. It turned out incredibly tender and tasty. This is a really easy, quick recipe that I will be happy to prepare again & again.  -  06 Dec 2002  (Review from Allrecipes US | Canada)


    Wow! This was wonderful! It was so easy to throw together, and after being in the oven for 2 1/2 hours, the pork was SO tender! My husband and I love sauerkraut, so this was a big hit to find! My 5 year old son even thought this was outstanding, and he cleaned his plate. We will definitely be using this recipe again. Thanks, Bonnie!  -  05 Aug 2001  (Review from Allrecipes US | Canada)