Vern's Roasted Pork Loin Over Sauerkraut

Name: Vern's Roasted Pork Loin Over Sauerkraut
Total time: 100
Yield: 6
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

Recipe by Veronica Standeven from allrecipes.com

Dinner 2 Hr. 40 Mins.

Ingredients

6 servings

•

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

Instructions

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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.