Hearty Smoked Pork Loin with Apple Sauerkraut

Instructions

1. 11

   Pat the smoked pork loin dry with paper towels. Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat.

2. 22

   Sear the smoked pork loin on all sides until golden brown, about 2-3 minutes per side. Remove the pork loin from the pot and set aside.

3. 33

   Peel and finely dice the onion. Peel, core, and dice the apple.

4. 44

   In the same pot, add the diced onion and sauté until translucent, about 3-4 minutes. Add the diced apple and cook for another 2-3 minutes, stirring occasionally.

5. 55

   Add the sauerkraut, vegetable broth, white wine, caraway seeds, and bay leaves to the pot. Stir well to combine.

6. 66

   Season the sauerkraut with salt and pepper to taste. Remember that smoked pork is already salty, so season the sauerkraut carefully.

7. 77

   Return the seared smoked pork loin to the pot, nestling it into the sauerkraut. Cover the pot with a lid.

8. 88

   Preheat your oven to 350°F (175°C). Place the covered pot in the preheated oven and braise for 45-60 minutes, or until the pork loin is heated through and tender.

9. 99

   Once cooked, remove the pork loin from the pot and let it rest for a few minutes before slicing. Discard the bay leaves from the sauerkraut.

10. 1010

    Slice the smoked pork loin and serve it with the apple sauerkraut. This dish pairs wonderfully with boiled potatoes or mashed potatoes.