Ingredients
3 packages (32 oz) sauerkraut, drained
2 Granny Smith apples, sliced
0.5 large onion, coarsely chopped
1 tbsp caraway seeds
240 ml apple cider, divided
60 g brown sugar
1 tbsp Thai seasoning
1 tsp salt
1 tsp garlic powder
0.25 tsp ground black pepper
1 boneless pork loin roast (about 2.2 kg)
Directions
Step 1
Preheat the oven to 165°C (325°F).
Step 2
In a large roasting pan, combine sauerkraut, apples, onion, and caraway seeds. In a separate bowl, mix 60 ml of apple cider with brown sugar and pour over the sauerkraut mixture.
Step 3
In a small bowl, mix Thai seasoning, salt, garlic powder, and black pepper. Rub the seasoning mixture all over the roast.
Step 4
Create an indentation in the center of the sauerkraut mixture and place the seasoned roast into it. Pour the remaining apple cider around the roast.
Step 5
Bake in the preheated oven for 2.5 to 3 hours, basting with the roast's juices after the first hour and then every 30 minutes. If the roast becomes too dry, add more apple cider. The internal temperature should reach at least 63°C (145°F) when tested with a meat thermometer.
Step 6
Once cooked, let the roast rest before slicing and serving.