Clay Pot Pork Loin with Sauerkraut and Prunes

Indulge in the rustic flavors of Eastern European-inspired cooking with this Clay Pot Pork Loin with Sauerkraut and Prunes. This hearty and comforting dish combines tender, seared pork loin with tangy sauerkraut, naturally sweet prunes, and juicy slices of apple, creating a perfect balance of savory and sweet. Aromatic herbs like fresh thyme, a bay leaf, and caraway seeds infuse every bite with earthy warmth, while the clay pot cooking technique locks in moisture for a melt-in-your-mouth finish. Ideal for family dinners or special occasions, this one-pot masterpiece is both easy to prepare and elegantly satisfying. Serve it straight from the clay pot for a rustic presentation that’s as wholesome as the flavors themselves. Perfect keywords: pork loin recipe, clay pot cooking, sauerkraut and prunes recipe, one-pot dinner, comfort food recipes.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 2 lb pork loin
• 16 oz sauerkraut
• 1 cup prunes
• 1 yellow onion
• 3 garlic cloves
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 tsp caraway seeds
• 1.5 cups chicken broth
• 2 tbsp olive oil
• 1.5 tsp salt
• 1 tsp black pepper
• 2 apples

Directions

Step 1

Preheat the oven to 325°F (160°C).

Step 2

Soak the clay pot in water for at least 15 minutes to prevent cracking during cooking.

Step 3

Season the pork loin generously with 1 tsp of salt and 1 tsp of black pepper.

Step 4

Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 2-3 minutes per side. Remove from heat and set aside.

Step 5

Peel and thinly slice the onion and garlic. Core and slice the apples into thin wedges.

Step 6

Drain the sauerkraut, reserving 1/2 cup of its liquid, and set aside.

Step 7

In the same skillet, heat the remaining 1 tbsp of olive oil over medium heat. Add the sliced onion and garlic, cooking until softened, about 5 minutes.

Step 8

Add the drained sauerkraut to the skillet, along with the reserved sauerkraut liquid, prunes, apples, caraway seeds, thyme sprigs, bay leaf, and the remaining 1/2 tsp of salt. Stir well to combine.

Step 9

Place half of the sauerkraut mixture in the bottom of the clay pot. Lay the seared pork loin on top of the sauerkraut, then cover with the remaining sauerkraut mixture.

Step 10

Pour the chicken broth evenly over the contents of the clay pot.

Step 11

Cover the clay pot with its lid and place it in the preheated oven. Bake for 2 hours, or until the pork is tender and fully cooked (an internal temperature of 145°F/63°C).

Step 12

Remove the pot from the oven and let it rest, covered, for 10 minutes before serving.

Step 13

Slice the pork loin and serve with a generous portion of the sauerkraut, prunes, and apples on the side.

Nutrition Facts

Serving size	(2487.6g)

Amount per serving	% Daily Value*
Calories	3486.8

Total Fat 167.7g	0%
Saturated Fat 54.8g	0%
Polyunsaturated Fat 4.7g
Cholesterol 734.8mg	0%
Sodium 7936.8mg	0%
Total Carbohydrate 234.7g	0%
Dietary Fiber 42.8g	0%
Total Sugars 136.3g
Protein 263.3g	0%

Vitamin D 18.1IU	0%
Calcium 556.6mg	0%
Iron 19.7mg	0%
Potassium 7199.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.1%

Protein: 30.1%

Carbs: 26.8%