Ingredients

• 2–3-pound boneless pork loin roast
• 2 cloves of garlic, peeled and cut into slivers
• salt and pepper to taste
• 2 tablespoons butter
• 32 ounces (907g) sauerkraut, drained, rinsed and drained again
• 1 tsp caraway seeds
• 1 large onion, sliced
• 1 apple cored and chopped
• ½ cup brown sugar
• 1/2 cup (120ml) chicken stock

Directions

• Preheat the oven to 350F/180C/ gas mark 4.
• Have ready a roasting dish large enough to hold the meat and the sauerkraut.
• Prepare your sauerkraut and place it into the bottom of your roasting dish. Sprinkle with the brown sugar, caraway seed and apple. Pour the chicken stock over top.
• Melt the butter in a skillet. Add the onions. Sauté them until they have softened and begun to caramelize. Sprinkle them over top of the sauerkraut in the dish.
• Poke holes into the roast with a sharp knife. Insert slivers of garlic into the roast and then generously season it all over with salt and pepper. Place on top of the sauerkraut in the dish. Cover tightly with foil.
• Roast in the preheated oven for about 2 hours, uncovering during the last 30 minutes of cooking so that the pork browns. (The pork should register 145F/63C internal temperature.)
• Leave to rest for 10 minutes before slicing to serve. Serve with the sauerkraut, and your favorite sides.

Photos