Vern's Roasted Pork Loin Over Sauerkraut Recipe

Recipesfull introduces to you: Pork Recipes. (Vern's Roasted Pork Loin Over Sauerkraut Recipe). A great autumn recipe! Pork loin is roasted over a bed of seasoned sauerkraut. I serve this with baked potato and butternut squash. Other seasonings can be added to the kraut mixture, such as thyme or caraway seed.

Brief

Prep 20 mins

Cook: 1hr10 mins

Additional: 10 mins

Total: 1hr40 mins

Servings: 6

Yield: 6 servings

Vern's Roasted Pork Loin Over Sauerkraut Recipe

Ingredients

2 teaspoons vegetable oil

1 (2 pound) boneless pork loin roast

salt and ground black pepper to taste

1 (16 ounce) can sauerkraut

drained

1 (10.75 ounce) cancondensed cream of mushroom soup

1 onion

chopped

1 apple - peeled

cored

and chopped

½ cup dried cranberries

Dad's Basic Moist Pork Roast

Meat and Poultry

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Heat vegetable oil in a skillet over medium heat. Season pork roast with salt and black pepper. Brown the pork in the hot oil about 5 minutes per side.

Step 3

Mix sauerkraut cream of mushroom soup onion apple cranberries salt and black pepper in a bowl. Spoon the mixture into a baking dish and place the pork roast on top of the sauerkraut mixture.

Step 4

Roast in the preheated oven until the meat juices run clear and an instant-read thermometer inserted into the center of the roast reads 160 degrees F (70 degrees C) about 1 hour. Remove roast and let rest for 10 minutes before slicing and serving with sauerkraut.

Nutritional Information

Vern's Roasted Pork Loin Over Sauerkraut Recipe

Servings Per Recipe:6

Calories: 350.2

% Daily Value *

Protein: 26.3g 53%

Carbohydrates: 21.6g 7%

Dietary Fiber: 3.7g 15%

Sugars: 12.5g

Fat: 17.8g 27%

Saturated Fat: 5.8g 29%

Cholesterol: 73.5mg 25%

Vitamin A Iu: 49.4IU 1%

Niacin Equivalents: 10.9mg 84%

Vitamin B6: 0.6mg 38%

Vitamin C: 15.4mg 26%

Folate: 32.2mcg 8%

Calcium: 55.6mg 6%

Iron: 2.7mg 15%

Magnesium: 40mg 14%

Potassium: 604.1mg 17%

Sodium: 876.1mg 35%

Thiamin: 0.9mg 93%

Calories From Fat: 160.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.