Inspired by a supermarket recipe. It was good and really filling!
Lee
Braised Pork Loin with Cabbage and Kraut
2 tbsp canola oil
1 (2 ½ lb) boneless pork loin
2 medium onions, thinly sliced
1 Granny Smith apple, cored and thinly sliced
1 (16 oz) pkg refrigerated sauerkraut, drained
½ head of red cabbage, shredded
Steps
Garnish with a bit of finely chopped fresh dill for a pop of color and vibrant color. Lee’s note: I chopped ¼ cup of fresh dill and mixed it in the vegs. before I placed the pork on top.
Lee
Braised Pork Loin with Cabbage and Kraut
2 tbsp canola oil
1 (2 ½ lb) boneless pork loin
2 medium onions, thinly sliced
1 Granny Smith apple, cored and thinly sliced
1 (16 oz) pkg refrigerated sauerkraut, drained
½ head of red cabbage, shredded
Steps
- Preheat oven to 350°F. In a wide-bottom Dutch oven, heat the oil on medium-high. Season the pork all over with salt, pepper and garlic poweder. Add to pot and cook 10–12 min., until browned on all sides, turning occasionally.
- Transfer pork to a plate. Reduce heat to medium. Add the onions, apple and shredded cabbage. Cook 5 min., until softened, stirring occasionally. Stir in the sauerkraut and ½ cup water. Remove from heat. Place pork on top and cover pot with lid or foil. Place in oven and roast 60 min., until pork is cooked through.
- Transfer pork to cutting board and slice. Serve with kraut and cabbage mixture.
Garnish with a bit of finely chopped fresh dill for a pop of color and vibrant color. Lee’s note: I chopped ¼ cup of fresh dill and mixed it in the vegs. before I placed the pork on top.