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| Doreen's Pork and Sauerkraut |
"Old-fashioned family favorite at our house. Serve with mashed potatoes, applesauce, and baked biscuits. I also sometimes add some hot, mild, or turkey sausage to the sauerkraut."
Ingredients :
- cooking spray
- 1 (2 pound) boneless pork loin roast
- 2 (27 ounce) cans sauerkraut (such as Silver Floss®), undrained
- 2 McIntosh apples, cored and cut into wedges
- 1/4 cup brown sugar
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 2H20M |
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- Preheat oven to 350 degrees F (175 degrees C).
- Spray a large roasting pan with cooking spray. Place pork roast in the pan and arrange sauerkraut around it. Place apple wedges on top of the sauerkraut. Sprinkle brown sugar over roast and apples. Cover roasting pan with aluminum foil.
- Bake roast in the preheated oven until roast is slightly pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Remove roast from oven and allow to rest in a warm area before slicing, about 10 minutes.
Notes :
- Nutrition data for this recipe includes the full amount of canned sauerkraut. The actual amount of sauerkraut consumed will vary.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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