Vern's Roasted Pork Loin Over Sauerkraut
Description
Pork loin roast atop a seasoned bed of sauerkraut with onion, cranberries, and apple makes a great main dish for fall.
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 3/4 ounce) can condensed cream of mushroom soup
•
1 onion, chopped
•
1 apple - peeled, cored, and chopped
•
1/2 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.