Vern's Roasted Pork Loin Over Sauerkraut

Name: Vern's Roasted Pork Loin Over Sauerkraut recipe
Prep time: 20 min
Cook time: 1 h 10 min
Yield: 6 servings
Cuisine: Global
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

by Melissa Williams 1 year ago

4.3 (10)

1 hour

350.2 kcal

21.6 g carbs

Share recipe

Description

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
½ 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.

Nutrition Facts

serving: 6 servings

calories: 350.2 kcal

carbohydrates: 21.6 g

protein: 26.3 g

saturated fat: 5.8 g

cholesterol: 73.5 mg

sodium: 876.1 mg

fiber: 3.7 g

sugar: 12.5 g