Vern's Roasted Pork Loin Over Sauerkraut recipe

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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
½ cup dried cranberries

Nutrition Info

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
servingSize: -
sodium: 876.1 mg
sugar: 12.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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.

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