Pork Loin Roast and Kraut With a Kick! |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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I love this sauerkraut and pork recipe because it is unique and very flavorful. I invented thew recipe myself on a whim one night when we didn't have enough canned kraut for everyone at the table. Ingredients:
1 1/2 lbs pork loin roast |
1/4 medium sweet onion, chopped coarsely |
1 (15 ounce) can sauerkraut, not drained |
1/2 head cabbage, chopped coarsely |
1 carrot, grated coarsely |
2 tablespoons garlic powder, to taste |
1 teaspoon lawry's seasoned salt, to taste |
1 teaspoon fresh ground black pepper, to taste |
2 tablespoons olive oil |
1 tablespoon apple cider vinegar |
Directions:
1. Preheat oven to 350°F.
2. Brown roast in a hot skillet.
3. Do not drain the can of sauerkraut.
4. Combine and toss all ingredients except roast, pepper and seasoned salt in a large mixing bowl.
5. Place roast in the center of a 9x12 roasting pan.
6. Pour sauerkraut mixture around roast in the pan.
7. Season top of roast and over top of kraut with seasoned salt and cracked pepper.
8. Bake for 1 hour at 350°F.
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