Pork Loin, Apples, and Sauerkraut
Pork roast with apples and sauerkraut is the traditional New Year's Day meal here in the land of the Pennsylvania Dutch. This is my rendition of that holiday meal. I usually serve it with mashed potatoes and applesauce.
sauerkraut, drained
3
(32 ounce) packages
Granny Smith apples, sliced
2
onion, coarsely chopped
½
large
caraway seeds
1
tablespoon
apple cider, or more to taste, divided
1
cup
brown sugar
¼
cup
Thai seasoning
1
tablespoon
salt
1
teaspoon
garlic powder
1
teaspoon
ground black pepper
¼
teaspoon
boneless pork loin roast
1
(5 pound)
 Preheat the oven to 325 degrees F (165 degrees C).
  Make the apples and sauerkraut: Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.
  Make the pork: Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl. Rub seasoning mixture all over the top and bottom of the roast.
  Make an indentation in the center of the sauerkraut mixture and place seasoned roast into the indentation. Pour remaining 1/4 cup apple cider around roast.
  Bake in the preheated oven, basting with the roast's juices after the first hour and then every 30 minutes, until cooked through, 2 1/2 to 3 hours. Add more apple cider if the roast becomes too dry. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
