Name: Vern's Roasted Pork Loin Over Sauerkraut
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Vegetable oil - 2 teaspoons; Boneless pork loin roast - 1 (2 pound); Salt and ground black pepper to taste - 1 (2 pound); Sauerkraut, drained - 1 (16 ounce) can; Condensed cream of mushroom soup - 1 (10.75 ounce) can; Onion, chopped - 1; Apple - peeled, cored, and chopped - 1; Dried cranberries - ½ cup

Ingredients for - Vern's Roasted Pork Loin Over Sauerkraut

1. Vegetable oil 2 teaspoons

2. Boneless pork loin roast 1 (2 pound)

3. Salt and ground black pepper to taste 1 (2 pound)

4. Sauerkraut, drained 1 (16 ounce) can

5. Condensed cream of mushroom soup 1 (10.75 ounce) can

6. Onion, chopped 1

7. Apple - peeled, cored, and chopped 1

8. Dried cranberries ½ cup

How to cook deliciously - Vern's Roasted Pork Loin Over Sauerkraut

1 . Stage

Preheat oven to 350 degrees F (175 degrees C).

2 . Stage

Heat vegetable oil in a skillet over medium heat. Season pork roast with salt and black pepper. Brown the pork in the hot oil, about 5 minutes per side.

3 . Stage

Mix sauerkraut, cream of mushroom soup, onion, apple, cranberries, salt, and black pepper in a bowl. Spoon the mixture into a baking dish and place the pork roast on top of the sauerkraut mixture.

4 . Stage

Roast in the preheated oven until the meat juices run clear and an instant-read thermometer inserted into the center of the roast reads 160 degrees F (70 degrees C), about 1 hour. Remove roast and let rest for 10 minutes before slicing and serving with sauerkraut.