Verns Roasted Pork Loin Over Sauerkraut Recipes

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VERN'S ROASTED PORK LOIN OVER SAUERKRAUT



Vern's Roasted Pork Loin Over Sauerkraut image

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.

Provided by Veronica Standeven

Categories     Meat and Poultry Recipes     Pork

Time 1h40m

Yield 6

Number Of Ingredients 8

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
½ cup dried cranberries

Steps:

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

Nutrition Facts : Calories 350.2 calories, Carbohydrate 21.6 g, Cholesterol 73.5 mg, Fat 17.8 g, Fiber 3.7 g, Protein 26.3 g, SaturatedFat 5.8 g, Sodium 876.1 mg, Sugar 12.5 g

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