Pork Loin, Apples, and Sauerkraut

Enjoy pork and sauerkraut with apples for a Pennsylvania Dutch New Year's meal, or serve it as a warm and comforting dinner any time of the year.

• Preparation Time: 25 mins
• Cooking Time: 2 hr 30 mins
• Total Time: 2 hr 55 mins
• Calories: 372 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 tablespoon caraway seeds
• 1 (5 pound) boneless pork loin roast
• 2 Granny Smith apples, sliced
• 3 (32 ounce) packages sauerkraut, drained
• 1 cup apple cider, divided
• 1 tablespoon Thai seasoning
• 0.25 teaspoon ground black pepper
• 0.25 cup brown sugar
• 0.5 large onion, coarsely chopped

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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).