Pork Loin, Apples, and Sauerkraut
Ingredients
- 3 (32 ounce) packages sauerkraut, drained
- 2 Granny Smith apples, sliced
- ½ large onion, coarsely chopped
- 1 tablespoon caraway seeds
- 1 cup apple cider, or more to taste, divided
- ¼ cup brown sugar
- 1 tablespoon Thai seasoning
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 (5 pound) boneless pork loin roast
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Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Make the apples and sauerkraut: 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.
- Make the pork: Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl. Rub seasoning mixture all over the top and bottom of the roast.
- Make an indentation in the center of the sauerkraut mixture and place seasoned roast into the indentation. Pour remaining 1/4 cup apple cider around roast.
- Bake in the preheated oven, basting with the roast's juices after the first hour and then every 30 minutes, until cooked through, 2 1/2 to 3 hours. Add more apple cider if the roast becomes too dry. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Source
Original recipe: View Original