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Cut top off 1 pound bag sauerkraut and strain off juice. Rinse several times with water* (you can do this right in the bag).

Put in large baking pan or dish. Add 1 apple cut small and 1 onion cut small and salt and pepper and 2 T brown sugar**. Mix well.

Sit boneless pork loin (2 1/2 pounds or so) on top and add water until sauerkraut is all floating.

Bake at 325° F for 5-6 hours, turning roast 2 or three times.

*I usually rinse the sauerkraut once.
**I never add brown sugar.

Use a big enough dish or pan. This is a MESS if it boils over.
Serve with mashed potatoes, hot rolls and applesauce.
This is a German recipe.

Recipe courtesy of Matt’s maternal grandmother, Bettie Fine, a.k.a. Nana.