Ingredients
- A spritz of cooking spray
- A boneless pork loin roast weighing about 2 pounds
- 2 large cans of sauerkraut, brand Silver Floss®, with the juices
- 2 McIntosh apples, sliced into wedges after coring
- ¼ cup of brown sugar
Step 1
Prepare for a delightful culinary adventure by preheating your oven to a cozy 350 degrees F (175 degrees C). To ensure easy clean-up and prevent sticking, lightly coat a spacious roasting pan with cooking spray. Nestle your pork roast lovingly in the pan, encircled by a bed of tangy sauerkraut. Enhance this flavorful arrangement by artfully placing apple wedges atop the sauerkraut. As a sweet finishing touch, delicately dust brown sugar over the roast and apples. Seal in all the savory goodness by covering the pan with a snug layer of aluminum foil.
Step 2
Let the magic happen in the oven as the roast bakes to perfection over the course of around 2 hours, revealing a tender pink center. To confirm its readiness, an instant-read thermometer should register a minimum of 145 degrees F (63 degrees C) when inserted into the heart of the roast.
Step 3
Once the oven has worked its magic, tenderly retrieve the roast and grant it a well-deserved rest in a warm spot for approximately 10 minutes before slicing. This crucial resting period allows the flavors to meld and ensures a succulent dining experience.
Extra Tips & Suggestions
- 1. Keep your pork and sauerkraut in airtight containers to lock in all the juicy flavors.
- 2. Store leftovers in the fridge, but don't forget to label them so you know when they were made.
- 3. For longer storage, freeze in portion-sized bags for quick and easy meals later on.
Reviews
Payton
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