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Smoked Pork Loin With Sauerkraut And Apples

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Apple

Tender pork loin is braised in a flavorful medley of sweet, sour, & beer.

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  • 1 (2 to 2-1/2 lb) pork loin roast

  • Traeger Pork & Poultry Rub

  • 1 Pound sauerkraut

  • 2 Large cooking apples, peeled, cored and sliced

  • 1 Large sweet onion, thinly sliced

  • 1/3 Cup brown sugar

  • 1 Cup dark beer

  • 2 Tablespoon butter

  • 2 Whole Bay leaves

  • 1

    When ready to cook, set Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    : 180 ˚F

  • 2

    Season the pork loin on all sides with Traeger Pork & Poultry Rub or salt and pepper. Place the roast directly on the grill grate, close the lid, and smoke for 1 hour.

    : 180 ˚F

    • 1 (2 to 2-1/2 lb) pork loin roast

    • To Taste Traeger Pork & Poultry Rub

  • 3

    In a large Dutch oven or glass baking dish, layer the sauerkraut, apples, onions, brown sugar, beer, butter and bay leaves. Lay the smoked pork loin directly on top of the sauerkraut mixture. Top the pan with a lid or a layer of foil.

    • 1 Pound sauerkraut

    • 2 Large cooking apples, peeled, cored and sliced

    • 1 Large sweet onion, thinly sliced

    • 1/3 Cup brown sugar

    • 1 Cup dark beer

    • 2 Tablespoon butter

    • 2 Whole Bay leaves

  • 4

    Increase Traeger temperature to 350°F, and return the pan to the grill. Close the lid and roast the pork for an additional hour, or until the internal temperature on an instant-read meat thermometer reads 160℉.

    : 350 ˚F

    : 160 ˚F

  • 5

    Transfer the roast to a cutting board and let it rest. Meanwhile, gently stir the sauerkraut mixture and arrange on a serving platter. Slice the pork roast and layer on the sauerkraut and apples. Enjoy!

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