Pork Loin with Sauerkraut & Apples
Yield
8 servingsPrep
20 minCook
3 hrsReady
3 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
pork loin roast
loin best |
|
| 3 ½ | cups |
sauerkraut
rinsed and drained |
|
| 8 | ounces |
tomato sauce
|
|
| ¾ | cup |
molasses
divided |
|
| ½ | cup |
vinegar
|
|
| 3 | medium |
apples
cored |
|
| ⅓ | cup |
butter
melted |
|
| 2 | tablespoons |
lemon juice
|
|
| ½ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
pork loin roast
loin best |
|
| 828 | ml |
sauerkraut
rinsed and drained |
|
| 231.2 | ml/g |
tomato sauce
|
|
| 177 | ml |
molasses
divided |
|
| 118 | ml |
vinegar
|
|
| 3 | medium |
apples
cored |
|
| 79 | ml |
butter
melted |
|
| 3E+1 | ml |
lemon juice
|
|
| 2.5 | ml |
cinnamon
|
|
Directions
Put pork on rack in shallow baking pan.
Season with salt and pepper.
Bake in preheated slow oven (325 degees) for 2 hours.
Combine tomato sauce, ½ cup molasses, vinegar and sauerkraut.
Pour off excess fat from roast and cover with sauerkraut mixture.
Bake 45 minutes longer or until meat reaches 165 degrees.
Combine remaining ¼ cup molasses with apples, butter, lemon juice and cinnamon.
Cook over low heat for 20 min.
Serve pork and sauerkraut on platter surrounded by apple slices.
