Pork Loin, Apples, and Sauerkraut

Recipe View Preheat the oven to 325 degrees F (165 degrees C). (5 minutes)

Recipe View Prepare the Apple-Sauerkraut Bed: In a large roasting pan, combine the drained sauerkraut, sliced Granny Smith apples, coarsely chopped onion, and caraway seeds. (10 minutes)

Recipe View Craft the Cider Glaze: In a separate bowl, whisk together 1/4 cup of apple cider and brown sugar until the sugar is dissolved. Pour this sweet and tangy mixture over the sauerkraut mixture. (5 minutes)

Recipe View Season the Pork Loin: In a small bowl, blend the Thai seasoning, salt, garlic powder, and ground black pepper. Generously rub this aromatic spice mixture all over the pork loin roast, ensuring an even coating. (5 minutes)

Recipe View Assemble and Bake: Create a well in the center of the sauerkraut mixture, nestling the seasoned pork loin roast into this cozy bed. Pour the remaining 3/4 cup of apple cider around the roast, adding moisture and depth to the dish. (5 minutes)

Recipe View Bake to Perfection: Place the roasting pan in the preheated oven. Baste the roast with the pan juices after the first hour, and then every 30 minutes thereafter. This ensures a moist and flavorful result. Continue baking for a total of 2 1/2 to 3 hours, or until an instant-read thermometer inserted into the center of the roast registers at least 145 degrees F (63 degrees C). If the roast appears to be drying out during cooking, add a splash more apple cider to the pan. (180 minutes)