Roast Pork with Sauerkraut
This roast makes a good main course and a great sandwich. Put a few slices on some good, crusty bread, top it with some of the sauerkraut, add a little mustard and you’ve got yourself a sandwich that’s a meal on its own.
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon salt
1 (about 1 1/2 pounds) boneless pork loin roast, trimmed of excess fat
1 tablespoon olive oil
1 (2-pound) package sauerkraut, rinse and drained
1 red onion, finely sliced
1 tart apple, peeled, cored, and diced
2 teaspoons caraway seeds
1/2 cup dry white wine
Chopped fresh parsley for serving
Set Sun Oven out to preheat.
Rub the thyme, pepper, and salt on all sides of the roast. Heat the oil in a large skillet over medium-high heat. Add the pork and brown on all sides. In a large roasting pan, combine the sauerkraut, onion, apple, and caraway seeds. Place the browned pork on top of the sauerkraut mixture. Pour the wine over the pork. Insert a probe thermometer into the center of the roast. Cover and transfer to the Sun Oven. Cook until the internal temperature reaches 180F. Let the roast rest 5 minutes before slicing. Serve with sauerkraut mixture. Sprinkle each serving with parsley.
Makes 6 servings.