Pork Sauerbraten

You may have heard of sauerbraten, and you may have had it made with beef, but if you haven't tried pork sauerbraten yet, you are in for a real treat. This is my classic but not traditional take on the German dish: a pork loin marinated overnight in red wine, red wine vinegar and warm spices, seared until the fat cap is golden, then braised right in the Ninja Possible Cooker Pro. It all finishes with a smooth gravy thickened with gingersnaps. Yes, gingersnaps.

Sauerbraten is so, so delicious, but beef is so expensive, and the traditional version marinates a beef roast for days. I had a vision of a pork version that I could slice beautifully, so this braised pork loin only needs 12 to 24 hours in the marinade. Pork can't take more than that. It's a very acidic marinade, and if you leave it in too long, it will turn the meat mushy. And instead of roasting in the oven, this Possible Cooker Pro pork loin sears and braises in one pot on the counter, then gets a quick trip under the broiler to crisp the fat cap.

I've made this in test batch after test batch, and the little details are what make it work. I peel the onion, because onion skin can turn bitter when it's boiled. I lightly crack my own peppercorns and mustard seed to help release their flavor without becoming over powering like a fine grind pepper or mustard powder would. And I use a sprig of rosemary in place of juniper berries. I can't find them around here, so I tried the rosemary and it worked great.

The gravy has a story too. My first batch came out lumpy, and my TSPK kitchen member Tracy told me her secret: let the gingersnaps dissolve right in the liquid. No flour, no roux, and it thickens like magic.

Suggested Kitchen Tools for Pork Sauerbraten

• Ninja Possible Cooker Pro (for searing, boiling the juices, braising and the gravy)
• 2½ to 3 quart pot for the marinade
• Shallow container for chilling the marinade quickly
• Gallon zip-top bag for marinating
• Large liquid measuring cup for transferring the marinade
• Mortar and pestle for cracking the peppercorns and mustard seed
• Large bowl and colander for straining
• Sharp knife and cutting board
• Paper towels
• Instant-read thermometer
• Broiler-safe pan

Ingredients & Substitutions

This pork sauerbraten uses simple ingredients, but each one has a job. Here's a closer look at what goes into the pork, the marinade and the gingersnap gravy.

Pork Loin

Used in Recipe: One 2½ to 3 pound pork loin, thawed, with a nice fat cap on top.

What it Does: A pork loin is lean, holds its shape, and gives you beautiful slices at the end. The fat cap gets seared until crispy, softens a bit under the lid, then crisps up again under the broiler.

Substitutions: This recipe starts with a pork loin, not a tenderloin. Beef chuck roast is the traditional choice for sauerbraten, but it marinates for days, and I haven't tried it with this method yet.

Fine Grain Sea Salt

Used in Recipe: 2 teaspoons rubbed directly on the pork, plus about ½ teaspoon to season the gravy.

What it Does: Even though the pork goes into a marinade, we want the salt on the pork first. While the marinade cooks and cools, the salt starts to penetrate the meat and seasons it from within. Don't skip this part. It's not salty, I promise.

Substitutions: Kosher salt works just as well.

Red Wine Vinegar and Dry Red Wine

Used in Recipe: 1 cup of red wine vinegar and 1 cup of dry red wine, plus 1 cup of water.

What it Does: This is the tangy heart of the marinade, and it becomes the base of the gravy. I use a Pinot Noir. A lighter dry red keeps the flavor balanced.

Substitutions: Use any dry, lighter red wine. I don't think I'd use a Cabernet, though you probably could. Definitely not a sweet wine.

Carrot and Onion

Used in Recipe: 1 carrot, sliced about ½ inch thick, and 1 medium onion, sliced ¼ to ½ inch thick.

What it Does: They soften as the marinade simmers and infuse their flavor into it. They're strained out before the pork is seared, and they don't go into the gravy.

Substitutions: Don't bother peeling the carrot; just wash it. Do peel the onion, because onion skin can turn a little bitter when it's boiled.

Herbs and Spices

Used in Recipe: 2 bay leaves, 1 sprig of fresh rosemary, 1 teaspoon each of black peppercorns and mustard seed, 5 or 6 whole cloves and 1 tablespoon of brown sugar in the marinade, plus 1 more bay leaf for the braise.

What it Does: These are the warm aromatics that make your house smell so good while the marinade simmers. The rosemary brings in some of the flavor juniper berries would, and bruising it a little helps release it. Lightly cracking the peppercorns and mustard seed gives more flavor without overpowering the marinade.

Substitutions: Some people use pickling spice; a couple of tablespoons can replace the peppercorns and mustard seed. Cracked black pepper works too if it's just barely cracked. Don't use fine pepper or it will throw your balance off.

Gingersnaps

Used in Recipe: 10 to 12 gingersnap cookies, plus ¼ teaspoon of ground allspice and about 1 tablespoon of brown sugar to finish the gravy.

What it Does: Gingersnaps dissolve into the braising juices and thicken them into a smooth gravy, no flour needed. I did not think this would work when I saw how thin that liquid was. It's like magic, really. The allspice adds a little more warmth, and the brown sugar balances the vinegar.

Substitutions: Raisins can replace the brown sugar in the gravy to bring sweetness and balance the vinegar. Season with salt and allspice to your taste.

How to Make Pork Sauerbraten

This pork sauerbraten takes about 20 minutes of prep, 12 to 24 hours in the refrigerator to marinate, and about an hour and a half of cooking the next day. Most of that is hands off while the pork braises.

Gather Everything and Score the Fat Cap

• Thaw the pork loin completely.
• Measure 2 teaspoons of fine grain sea salt for the pork.
• Wash and slice the carrot, and peel and slice the onion.
• Measure the marinade ingredients: 2 bay leaves, 1 sprig of rosemary, 1 teaspoon each of black peppercorns and mustard seed, 5 or 6 whole cloves, 1 tablespoon of brown sugar, 1 cup of red wine vinegar, 1 cup of dry red wine and 1 cup of water.
• For the next day, have 1 to 2 tablespoons of avocado oil, 1 bay leaf, 10 to 12 gingersnaps, ¼ teaspoon of allspice, ½ teaspoon of salt and about 1 tablespoon of brown sugar ready.

If your pork loin has a fat cap, you can make little grid marks in it with a sharp knife so the marinade and the salt can get down to the meat. I went about a quarter of an inch. That depends on the thickness of your fat cap; you want to be able to see the meat, but not go into it too much. You don't need a fancy design, and you can skip this step entirely. I've done it both ways.

Salt the Pork and Slice the Vegetables

Season the pork with the 2 teaspoons of salt. Rub it liberally over both sides and the ends, and press it into the cuts. You will use all the salt. The pepper comes later, from the cracked peppercorns in the marinade. You can leave the pork at room temperature for up to 2 hours, but I pop it into the refrigerator while I build and chill the marinade, which takes about an hour or so.

While the pork chills, wash the carrot and slice it about ½ inch thick. There's no need to peel it. Peel the onion and slice it ¼ to ½ inch thick.

Make the Sauerbraten Marinade

This marinade gets boiled a little to soften the carrot and onion and let all of the flavors come together. Add the sliced carrot and onion to a 2½ to 3 quart pot with 2 bay leaves and the sprig of rosemary. I like to bruise the rosemary a little first; you can also pound it with the back of a knife.

Lightly crack 1 teaspoon of black peppercorns and 1 teaspoon of mustard seed in a mortar and pestle and add them to the pot along with 5 or 6 whole cloves and 1 tablespoon of brown sugar. Pour in 1 cup of red wine vinegar, 1 cup of dry red wine and 1 cup of water. Bring it to a full rolling boil on the stovetop, then turn the heat down to about medium and let it simmer for 15 minutes. Oh my gosh, let me tell you, it smells so good.

Chill the Marinade and Marinate the Pork

Turn off the stove. The marinade has to be completely cool before it goes on the pork. You can set the pot in a container of ice and a little water, put the pot right in the refrigerator, or pour the marinade into a shallow container. I use a shallow container, because the less depth it has, the quicker it's going to chill down.

Put the pork in a gallon zip-top bag. A bag helps the marinade coat the whole roast. I pour the liquid into a large measuring cup first, because if I try to pour it straight from the container, carrots and wine and vinegar go everywhere. The vegetables and spices go into the bag too, then the liquid. Seal the bag most of the way across, carefully push out the air so the pork is completely submerged, and seal it.

Refrigerate it for 12 to 24 hours. 12 hours is optimal, and 24 hours is the maximum. I usually go about 12 to 15, depending on how my day is going.

Strain the Marinade and Dry the Pork

Set the Ninja Possible Cooker Pro to Sear/Sauté on High and press Start so it can preheat. While it heats, set a colander over a large bowl and drain the pork. The juices will look very cloudy, and that's what we'll use for the gravy. Discard the vegetables. I know, what a waste, but I tried working them into the gravy and it doesn't work well once they're marinated. Blot the pork with paper towels, especially the fat cap, so it sears up crispy. Don't worry about a few peppercorns stuck to it. Add 1 to 2 tablespoons of avocado oil to the hot pot.

Sear the Pork on All Sides

When the pot is super heated, put the pork in fat side down and just let it sit there for 5 minutes. Carefully flip it, because the oil can pop at you, then turn the heat down to Low and sear the other side for 4 to 5 minutes. Then brown the sides by standing the roast up against the edge of the pot for about 2 minutes each. That last part isn't absolutely necessary, but I like to do it. All in, the sear takes about 15 minutes, and it's worth the time. Set the pork aside.

Boil the Juices and Return the Pork

Turn the pot back to High and pour in the reserved juices. You should have about 2 cups. Bring them to a full rolling boil, give them a little stir, and skim off any foam if you like. Boil for about 5 minutes, but no longer, because we want all of those juices for the gravy. If you end up with less and want more gravy, add a little chicken broth.

Turn the pot off, put the pork back in fat side up, and add 1 bay leaf.

Braise the Pork Loin

Turn the Ninja Possible Cooker Pro back on, select Braise and press Start. There's no temperature control, so you don't have to worry about that. Set the time down to 1 hour. That's the lowest setting, and you want to check it at 45 minutes. Put the lid on.

In my test batches, it has taken 45 minutes for the pork loin to reach about 140℉/60℃, which is perfect. Your time will depend on the size of your pork and how cold it was when it went in, so take its temperature. The internal temperature keeps rising as it sits. If you like your pork cooked a little longer, you can increase the time. While you wait, turn the oven broiler on.

Broil the Fat Cap and Start the Gravy

The fat cap softens under the lid, so lift the pork out onto a broiler-safe pan and put it under the broiler for about 5 minutes to crisp it back up. If you scored the fat, it may separate into little pieces. When I tested the recipe without scoring, I had a beautiful fat cap all the way across. Either way, those little pieces taste amazing.

The gravy takes about the same 5 minutes as the broiler. Remove the bay leaf from the braising liquid. Right now it doesn't look like gravy at all, just liquid. Drop in 10 to 12 whole gingersnaps and let them dissolve for a few minutes.

Finish the Gingersnap Gravy

Take the pork out from under the broiler. Then stir the gingersnaps into the liquid, and watch this crazy thickening happen.

Taste it and flavor it the way you want. I add ¼ teaspoon of allspice for a little more warmth, about ½ teaspoon of fine grain sea salt, and about 1 tablespoon of brown sugar, because it has a little too much vinegar taste for me. Some people add raisins for the same reason. Give it a stir and turn the pot off.

Slice and Serve

Slice the pork and spoon the gingersnap gravy right over the top. It's perfectly cooked and so tender, it's melt-in-your-mouth delicious. Honestly, this pork sauerbraten is hands down the best pork dish I think I've ever made.

Alternate Cooking Instructions

• Another multi-cooker or a heavy pot with a lid: Sear the pork, boil the juices and braise it covered on low heat, the same way. Braising times vary by appliance, so start checking early and go by the thermometer, pulling the pork at about 140℉/60℃. If you have a Ninja Foodi pressure cooker, my Ninja Foodi Pork Roast is another delicious way to make a pork roast.
• No broiler: You can skip the broiling step. The fat cap will be softer from the lid, but the flavor is the same.
• Beef: Beef chuck roast is the traditional choice for sauerbraten and usually marinates for 2 to 3 days. I haven't tried it with this method yet, so this recipe is written for pork.

Storage & Reheating Instructions

How to Store Leftover Pork Sauerbraten

Let the pork and gravy cool, then store them in separate airtight containers in the refrigerator for up to 3 to 4 days.

To freeze, slice the pork, put it in a freezer-safe container, and cover the slices with the gravy so they don't dry out. Freeze for up to 3 months, then thaw overnight in the refrigerator before reheating.

How to Reheat Pork Sauerbraten

Warm the slices gently in the gingersnap gravy so they stay moist and tender. Reheat leftovers to 165°F.

• Stovetop: Warm the gravy in a skillet over medium-low heat, add the pork slices, cover, and heat for 5 to 8 minutes, turning the slices once. Add a splash of chicken broth if the gravy gets too thick.
• Ninja Possible Cooker Pro: Set it to Sear/Sauté on Low, add the gravy and the pork slices, put the lid on, and heat for 5 to 8 minutes, stirring the gravy once. Add a little water to thin the gravy.
• Oven: Lay the slices in a baking dish, pour the gravy over the top, cover with foil, and heat at 325°F for 15 to 20 minutes.
• Microwave: Put the slices and gravy in a covered microwave-safe dish and heat at 50% power in 1-minute bursts, stirring the gravy between each one.

Skip the air fryer for leftovers. The slices dry out before they heat through.

Variations

• Pickling spice: Use a couple of tablespoons of pickling spice in the marinade in place of the peppercorns and mustard seed.
• Cracked black pepper: If you don't have whole peppercorns, use cracked black pepper, as long as it's just barely cracked.
• Raisins in the gravy: Add raisins in place of the brown sugar to bring sweetness and balance the vinegar.
• More gravy: Stretch the reserved juices with a little chicken broth if you have less than 2 cups.
• Unscored fat cap: Skip the crosshatch for a smooth fat cap that stays in one piece under the broiler.
• More well done: If you like your pork cooked a little longer, increase the braising time and go by the thermometer.

What to Serve With Pork Sauerbraten

I serve pork sauerbraten with my braised German cabbage, which you can find on my website, and a little of the gingersnap gravy right over the top. It goes perfectly with this dish. My Smothered Cabbage, also made in the Possible Cooker Pro, is another delicious cabbage side to serve with it.

More Possible Cooker Pro Dinners

If you love how easy this pork sauerbraten is to braise right on the counter, here are a few more hearty dinners to try next. Most of them are made in the Possible Cooker Pro too, and every one of them is so delicious. Happy Cooking!