Pork Roast and Sauerkraut
Pork tenderloin sauerkraut recipes are among the tastiest you'll find. This one cooks low and slow in the oven, and in the end, you'll have a beautifully moist, tender roast that would do any professional chef proud.
Cooking Time7 hr
Ingredients
- 6 pound pork loin roast, center cut, bone-in
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 pound sauerkraut (deli style)
- 1 large onion, coarsely chopped
- 1 teaspoon garlic, sliced
- 1 can (6-ounce) apple juice frozen concentrate
Instructions
- Preheat oven to 500 degrees F.
- Rub the pork with salt and pepper; place roast in roasting pan and brown in hot oven for 15 minutes; drain any grease.
- Mix sauerkraut and onion and heat in pan.
- When pork is browned, remove from oven and pour sauerkraut and onions over top.
- Turn oven down to 200 degrees F.
- Cover roasting pan tightly with heavy duty foil so no steam can escape; cook in oven at least 7 hours.
- Drain grease out of pan with bulb baster.
- Slice pork in fairly thick slices and serve with sauerkrat.