Name: Pork Loin, Apples, and Sauerkraut
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Sauerkraut, drained - 3 (32 ounce) packages; Granny Smith apples, sliced - 2; Onion, coarsely chopped - ½ large; Caraway seeds - 1 tablespoon; Apple cider, divided - 1 cup; Brown sugar - ¼ cup; Thai seasoning - 1 tablespoon; Salt - 1 teaspoon; Garlic powder - 1 teaspoon; Ground black pepper - ¼ teaspoon; Boneless pork loin roast - 1 (5 pound)

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pork Loin, Apples, and Sauerkraut

1. Sauerkraut, drained - 3 (32 ounce) packages

2. Granny Smith apples, sliced - 2

3. Onion, coarsely chopped - ½ large

4. Caraway seeds - 1 tablespoon

5. Apple cider, divided - 1 cup

6. Brown sugar - ¼ cup

7. Thai seasoning - 1 tablespoon

8. Salt - 1 teaspoon

9. Garlic powder - 1 teaspoon

10. Ground black pepper - ¼ teaspoon

11. Boneless pork loin roast - 1 (5 pound)

How to cook deliciously - Pork Loin, Apples, and Sauerkraut

1. Stage

Preheat oven to 325 degrees F (165 degrees C).

2. Stage

Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.

3. Stage

Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl; rub onto the top and bottom of the roast.

4. Stage

Make an indentation in the center of the sauerkraut mixture and place the seasoned roast in the indentation. Pour the remaining apple cider around the roast.

5. Stage

Bake in the preheated oven for 1 hour; baste roast with juices. Continue baking roast, basting every 30 minutes, until cooked through, 2 1/2 to 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).