Pork Loin, and Sauerkraut
3 (32 Ounce) Packages Sauerkraut, Drained
2 Granny Smith Apples, Chopped
½ Large Onion, Coarsely Chopped
1 Tablespoon Caraway Seeds
1 Cup Apple Cider, Divided
¼ Cup Brown Sugar
1 Tablespoon Thai Seasoning
1 Teaspoon Salt
1 Teaspoon Garlic Powder
¼ Teaspoon Ground Black Pepper
1 (5 Pound) Boneless Pork Loin Roast
Step 1 Preheat oven to 325 degrees F (165 degrees C).
Step 2 Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture. Fold to Blend.
Step 3 Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl; rub onto the top and bottom of the roast.
Step 4 Make an indentation in the center of the sauerkraut mixture and place the seasoned roast in the indentation. Pour the remaining apple cider around the roast.
Step 5 Bake in the preheated oven for 1 hour; baste roast with juices. Continue baking roast, basting every 30 minutes, until cooked through, 2 1/2 to 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Serve with Mash potatoes, rolls and beverage. Serves 8