Tender Pork Sauerkraut and Noodles

I’m always looking for those dinners that feel like a warm hug after a long day. The kind where everything comes together in one pot, filling your kitchen with smells that make everyone ask “when’s dinner ready?” about a hundred times. This pork, sauerkraut and noodles recipe is exactly that.

I know what you’re thinking – sauerkraut might sound a little unusual if you didn’t grow up eating it. But trust me on this one. The tangy cabbage pairs perfectly with tender pork and buttery noodles. Plus, the apples and brown sugar add just enough sweetness to balance everything out. It’s comfort food that actually tastes like someone spent hours in the kitchen, even though it’s pretty straightforward to make.

The best part? Most of this cooks itself while you’re helping with homework or folding laundry. Just brown the pork, throw everything in the pot, and let it do its thing. By dinnertime, you’ve got a hearty meal that’ll have everyone coming back for seconds.

What Kind of Pork Should I Use?

For this recipe, a pork loin roast is your best bet because it’s lean, tender, and cooks evenly in the pot. You’ll want to look for a roast that’s around 2.5 pounds, which is the perfect size to feed a family without leaving you with tons of leftovers. If you can’t find a pork loin roast, pork shoulder will also work, though it has more fat and will take a bit longer to become tender. When you’re at the store, try to pick a roast that looks evenly shaped so it cooks uniformly, and don’t worry too much about trimming the fat – a little bit of fat actually helps keep the meat moist during cooking.

Options for Substitutions

This recipe is pretty forgiving when it comes to swapping ingredients:

• Wide egg noodles: If you can’t find Mrs. Miller’s noodles, any wide egg noodles from the store will work just fine. You could also use spaetzle or even pappardelle pasta for a similar texture.
• Pork loin roast: Pork shoulder or pork butt are great alternatives and will actually give you more tender, juicy results since they have more fat. Just add about 30 minutes to the cooking time.
• Chicken soup base: Regular chicken bouillon cubes or granules work perfectly. Use about 3-4 cubes or follow the package directions to make the equivalent amount of broth.
• Sauerkraut: This is really the star of the dish, so I’d recommend keeping it. But if you absolutely need to substitute, try thinly sliced cabbage cooked with a splash of vinegar – though the flavor will be milder.
• Brown sugar: White sugar works in a pinch, or you can use honey or maple syrup (reduce to 3 tablespoons since they’re sweeter).
• Apples: Any firm apple variety works well here – Granny Smith, Honeycrisp, or Fuji are all good choices. Just avoid soft apples like Red Delicious that might turn mushy.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this dish is not draining your sauerkraut well enough, which can make the entire meal watery and dilute all those good flavors – give it a good squeeze in a colander or even with your hands to get rid of excess liquid.

Another common error is cutting the pork loin too early after it comes out of the oven, as letting it rest for 10 minutes allows the juices to redistribute and keeps the meat from drying out.

Don’t skip browning the pork on all sides in the first step, since this creates a flavorful crust that adds depth to the whole dish, and make sure your oil is hot enough before adding the meat so it sears instead of steams.

Finally, taste your sauerkraut mixture before serving and adjust the brown sugar if needed – some sauerkraut is more sour than others, so you might need an extra tablespoon of sugar to balance things out.

What to Serve With Pork, Sauerkraut and Noodles?

This hearty dish is pretty filling on its own, but I love adding a side of roasted root vegetables like carrots and parsnips to round out the meal. A simple cucumber salad with sour cream and dill helps cut through the richness of the pork and balances out the tangy sauerkraut perfectly. If you want something warm on the side, try some buttered green beans or roasted Brussels sprouts, which pair nicely with the apple flavors in the dish. For a lighter option, a crisp coleslaw or mixed green salad with a mustard vinaigrette works great too.

Storage Instructions

Store: Keep your pork, sauerkraut and noodles in an airtight container in the fridge for up to 4 days. The flavors actually get better as they sit together, so this is a great make-ahead meal for busy weeknights.

Freeze: This dish freezes pretty well for up to 2 months. I recommend freezing the pork and sauerkraut mixture separately from the noodles if you can, since noodles can get a bit mushy when frozen. But if you’re short on time, freezing it all together still works in a pinch.

Reheat: Warm it up in a covered skillet over medium-low heat with a splash of water or chicken broth to keep everything moist. You can also microwave individual portions, just stir halfway through and add a little liquid if needed to prevent drying out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3900
• Protein: 180-210 g
• Fat: 130-150 g
• Carbohydrates: 350-400 g

Ingredients

For the pork:

• 2.5 lb pork loin roast (room temperature for even cooking)
• 1.5 tbsp high-heat oil (vegetable or avocado oil)
• salt to taste
• black pepper to taste (freshly ground preferred)

For the sauerkraut mixture:

• 1.5 lbs sauerkraut (drained and rinsed for less tang)
• 2.5 tbsp chicken soup base
• 1/4 cup brown sugar
• 2 garlic cloves (finely minced)
• 1.5 cups apple slices (about 2 medium apples, 1/4-inch thick)
• salt to taste
• 1 cup water
• 1/2 yellow onion (diced into 1/2-inch pieces)
• black pepper to taste

For the noodles:

• 2 tbsp unsalted butter (Kerrygold for richness)
• salt to taste
• 1 bag wide egg noodles (I use Barilla)

For the garnish:

• fresh parsley (chopped, about 2 tbsp)

Step 1: Prepare Mise en Place and Start the Pork

• 2.5 lb pork loin roast
• salt to taste
• black pepper to taste
• 1.5 tbsp high-heat oil
• 1.5 lbs sauerkraut
• 1.5 cups apple slices
• 1/2 yellow onion
• 2 garlic cloves

Remove the pork loin from refrigeration and let it sit at room temperature for 15-20 minutes—this ensures even cooking throughout the meat.

While it warms, prepare all your ingredients: drain and rinse the sauerkraut, slice the apples into 1/4-inch thick pieces, dice the onion into 1/2-inch pieces, and mince the garlic.

Pat the pork dry with paper towels and generously season all sides with salt and pepper.

Heat the oil in a large Dutch oven over medium-high heat until it shimmers (about 2 minutes).

Once hot, sear the pork for 4 minutes per side until deeply browned on all surfaces—this creates a flavorful crust that locks in juices.

Remove the pork and set aside on a plate.

Step 2: Build the Sauerkraut Base with Aromatics

• 1/2 yellow onion
• 2 garlic cloves
• 1.5 lbs sauerkraut
• 1.5 cups apple slices
• 1/4 cup brown sugar
• 2.5 tbsp chicken soup base
• 1 cup water
• salt to taste
• black pepper to taste

In the same Dutch oven with the browned bits still clinging to the bottom, add the diced onion and sauté for 3-4 minutes until softened and just beginning to turn golden.

Add the minced garlic and cook for 30 seconds until fragrant—this brief cooking mellows the garlic’s raw bite while infusing the oil.

Stir in the drained sauerkraut, apple slices, brown sugar, chicken soup base, water, and a pinch of salt and pepper.

Mix everything together well, scraping the bottom of the pot to incorporate all those flavorful browned bits from searing the pork.

I find that combining all the kraut ingredients together first helps the flavors meld before the pork returns to the pot.

Step 3: Braise the Pork in the Oven

• pork loin from Step 1
• sauerkraut mixture from Step 2

Nestle the browned pork loin back into the sauerkraut mixture, making sure it’s partially submerged in the liquid.

Cover the Dutch oven with its lid and transfer it to a 325°F oven.

Braise for 1.5 hours until the pork is fork-tender and the internal temperature reaches 145-150°F.

While the pork braises, you’ll have time to cook the noodles in the next step.

Step 4: Cook the Egg Noodles

• 1 bag wide egg noodles
• 2 tbsp unsalted butter
• salt to taste

About 30 minutes before the pork finishes braising, bring a large pot of salted water to a rolling boil.

Add the egg noodles and cook according to package directions (usually 8-10 minutes) until they’re al dente—tender but still with a slight bite.

Drain the noodles well and immediately toss them with the butter while they’re still hot, which helps coat them evenly and prevents sticking.

Set the noodles aside and keep them warm.

Step 5: Finish and Plate the Dish

• pork and sauerkraut from Step 3
• buttered noodles from Step 4
• fresh parsley

Remove the Dutch oven from the oven and carefully slice or cut the pork into serving-sized pieces.

Taste the sauerkraut mixture and adjust the seasoning with salt and pepper as needed—I like to add a pinch more salt to brighten all the flavors.

Divide the buttered noodles among serving bowls or plates, then top each portion with sliced pork and generous ladlefuls of the sauerkraut mixture along with its braising liquid.

Finish with a sprinkle of fresh chopped parsley for color and a fresh herbal note that cuts through the rich, savory flavors.

Tender Pork Sauerkraut and Noodles

Delicious Tender Pork Sauerkraut and Noodles recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 2 hours hrs

Servings 8 servings

Calories 3650 kcal

Ingredients

  

For the pork:

• 2.5 lb pork loin roast (room temperature for even cooking)
• 1.5 tbsp high-heat oil (vegetable or avocado oil)
• salt to taste
• black pepper to taste (freshly ground preferred)

For the sauerkraut mixture:

• 1.5 lbs sauerkraut (drained and rinsed for less tang)
• 2.5 tbsp chicken soup base
• 1/4 cup brown sugar
• 2 garlic cloves (finely minced)
• 1.5 cups apple slices (about 2 medium apples, 1/4-inch thick)
• salt to taste
• 1 cup water
• 1/2 yellow onion (diced into 1/2-inch pieces)
• black pepper to taste

For the noodles:

• 2 tbsp unsalted butter (Kerrygold for richness)
• salt to taste
• 1 bag wide egg noodles (I use Barilla)

For the garnish:

• fresh parsley (chopped, about 2 tbsp)

Instructions

 

• Remove the pork loin from refrigeration and let it sit at room temperature for 15-20 minutes—this ensures even cooking throughout the meat. While it warms, prepare all your ingredients: drain and rinse the sauerkraut, slice the apples into 1/4-inch thick pieces, dice the onion into 1/2-inch pieces, and mince the garlic. Pat the pork dry with paper towels and generously season all sides with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until it shimmers (about 2 minutes). Once hot, sear the pork for 4 minutes per side until deeply browned on all surfaces—this creates a flavorful crust that locks in juices. Remove the pork and set aside on a plate.
• In the same Dutch oven with the browned bits still clinging to the bottom, add the diced onion and sauté for 3-4 minutes until softened and just beginning to turn golden. Add the minced garlic and cook for 30 seconds until fragrant—this brief cooking mellows the garlic's raw bite while infusing the oil. Stir in the drained sauerkraut, apple slices, brown sugar, chicken soup base, water, and a pinch of salt and pepper. Mix everything together well, scraping the bottom of the pot to incorporate all those flavorful browned bits from searing the pork. I find that combining all the kraut ingredients together first helps the flavors meld before the pork returns to the pot.
• Nestle the browned pork loin back into the sauerkraut mixture, making sure it's partially submerged in the liquid. Cover the Dutch oven with its lid and transfer it to a 325°F oven. Braise for 1.5 hours until the pork is fork-tender and the internal temperature reaches 145-150°F. While the pork braises, you'll have time to cook the noodles in the next step.
• About 30 minutes before the pork finishes braising, bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package directions (usually 8-10 minutes) until they're al dente—tender but still with a slight bite. Drain the noodles well and immediately toss them with the butter while they're still hot, which helps coat them evenly and prevents sticking. Set the noodles aside and keep them warm.
• Remove the Dutch oven from the oven and carefully slice or cut the pork into serving-sized pieces. Taste the sauerkraut mixture and adjust the seasoning with salt and pepper as needed—I like to add a pinch more salt to brighten all the flavors. Divide the buttered noodles among serving bowls or plates, then top each portion with sliced pork and generous ladlefuls of the sauerkraut mixture along with its braising liquid. Finish with a sprinkle of fresh chopped parsley for color and a fresh herbal note that cuts through the rich, savory flavors.