Pork loin with sauerkraut & apples
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Pork roast; loin best |
| 3½ | cup | Sauerkraut; * |
| 8 | ounces | Tomato sauce |
| ¾ | cup | Molasses; divided |
| ½ | cup | Vinegar |
| 3 | Apples; medium,cored,sliced | |
| ⅓ | cup | Butter; melted |
| 2 | tablespoons | Lemon juice |
| ½ | teaspoon | Cinnamon |
Directions
* Rinse and drain sauerkraut.
Put pork on rack in shallow baking pan. Season with salt and pepper. Bake in preheated slow oven (325 deg) for 2 hours. Combine tomato sauce, ½ c. molasses, vinegar and sauerkraut. Pour off excess fat from roast and cover with sauerkraut mixture. Bake 45 min.
longer or until meat reaches 165 deg.
Combine remaining ¼ c. 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.