Pork & Sauerkraut

By Dorjon

Ingredients

• Pork Roast:
• 1 (4-lb) boneless center-cut pork loin roast
• 4 Tbsp oil
• Salt and pepper, to taste
• 1 large onion, thinly sliced
• 1-1/2 cups beer or chicken stock
• 1 (27-oz) can sauerkraut

Details

Servings 1
Adapted from qvc.com

Preparation

Step 1

To prepare the roast, preheat the oven to 350°F.

Heat the oil in a large skillet over medium-high heat until the oil begins to ripple.
Season the pork with salt and pepper, add it to the skillet, and sear until brown, about 6-8 minutes. Flip the loin and brown the other side, 6-8 minutes. Turn off the heat and transfer the pork to a large deep casserole or a small roasting pan.

Drain half the fat from the skillet. Set the heat to medium and sauté the onions for 2-3 minutes. Add the beer or chicken stock and stir with a wooden or heat-resistant spatula, being sure to scrape the bottom of the pan. Add the sauerkraut, stir, and transfer to casserole with pork loin. Cover and bake for 4-5 hours, or until the loin is fork-tender and pulls apart easily.