Ingredients
8
8 servings
- •3 (32 ounce) packages sauerkraut, drained
- •2 Granny Smith apples, sliced
- •0.5 large onion, coarsely chopped
- •1 tablespoon caraway seeds
- •1 cup apple cider, divided
- •0.25 cup brown sugar
- •1 tablespoon Thai seasoning
- •1 teaspoon salt
- •1 teaspoon garlic powder
- •0.25 teaspoon ground black pepper
- •1 (5 pound) boneless pork loin roast
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- 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.
- 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.
- 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.
- 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).
Nutritional Facts
Per 8 servings
- Calories: 372
- Carbohydrate: 32g
- Fat: 12g
- Fiber: 10g
- Protein: 36g
- Sugar: 20g
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