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Vern's Roasted Pork Loin Over Sauerkraut
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Prep Time:
20 minutes
20 minutes
Cook Time:
70 minutes
70 minutes
Total Time:
100 minutes
100 minutes
Tender pork loin with sauerkraut, onion, cranberries, and apple - a delicious fall main dish.
Ingredients:
- 2 teaspoons vegetable oil
- 1 (2 pound) boneless pork loin roast
- 1 (16 ounce) can sauerkraut, drained
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 apple - peeled, cored, and chopped
- 0.5 cup dried cranberries
Instructions:
- Preheat oven to 350°F (175°C) for the perfect cooking temperature.
- In a skillet over medium heat, warm vegetable oil. Season pork roast with salt and black pepper, then sear in the hot oil for about 5 minutes on each side until browned.
- Combine sauerkraut, cream of mushroom soup, onion, apple, cranberries, salt, and black pepper in a bowl. Transfer the flavorful mixture into a baking dish and nestle the pork roast on top.
- Roast in the oven until the meat juices run clear and an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C, about 1 hour. Rest roast for 10 minutes, then slice and serve with sauerkraut.