Vern's Roasted Pork Loin Over Sauerkraut |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 6 |
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A great autumn recipe! Pork loin is roasted over a bed of seasoned sauerkraut. I serve this with baked potato and butternut squash. Other seasonings can be added to the kraut mixture, such as thyme or caraway seed. Ingredients:
2 teaspoons vegetable oil |
1 (2 pound) boneless pork loin roast |
salt and ground black pepper to taste |
1 (16 ounce) can sauerkraut, drained |
1 (10.75 ounce) can condensed cream of mushroom soup |
1 onion, chopped |
1 apple - peeled, cored, and chopped |
1/2 cup dried cranberries |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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. 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. 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.
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