- 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
- 1/2 cup dried cranberries
- 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.
04/03/2018
recipepes.com
Vern's Roasted Pork Loin Over Sauerkraut, recipe
PT15M
PT1H
5
455 calories
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