Vern's Roasted Pork Loin over Sauerkraut

This recipe for Vern's Roasted Pork Loin over Sauerkraut is a delicious and comforting dish that is perfect for any dinner. The pork loin is seasoned with a blend of spices and roasted to perfection, while the sauerkraut adds a tangy and flavorful element to the dish. The recipe is easy to make and can be prepared in under an hour. Serve this dish with some mashed potatoes and a side of vegetables for a complete and satisfying meal.

Ingredients

• 1 (3-pound) boneless pork loin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 pound sauerkraut, drained and rinsed
• 1 cup chicken broth
• 1 tablespoon brown sugar
• 1 teaspoon caraway seeds

Directions

1. Preheat the oven to 375°F (190°C).
2. Season the pork loin with salt, black pepper, garlic powder, and paprika.
3. Heat olive oil in a large oven-safe skillet or roasting pan over medium-high heat.
4. Add the pork loin to the skillet and sear on all sides until browned, about 3-4 minutes per side.
5. Remove the pork loin from the skillet and set it aside.
6. In the same skillet, add the sliced onion and minced garlic. Cook until the onion is softened and lightly browned, about 5 minutes.
7. Add the sauerkraut, chicken broth, brown sugar, and caraway seeds to the skillet. Stir to combine.
8. Place the seared pork loin on top of the sauerkraut mixture in the skillet.
9. Cover the skillet with foil and transfer it to the preheated oven.
10. Roast the pork loin for 45 minutes to 1 hour, or until it reaches an internal temperature of 145°F (63°C) for medium doneness.
11. Remove the skillet from the oven and let the pork loin rest for 10 minutes before slicing.
12. Serve the roasted pork loin over the sauerkraut mixture, spooning some of the sauerkraut juice over the slices.
13. Enjoy your Vern's Roasted Pork Loin over Sauerkraut!

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