Hearty Smoked Pork Loin with Sauerkraut and Crispy Potatoes

Instructions

1. 11

   Preheat your oven to 375°F (190°C). Pat the smoked pork loin dry with paper towels. Heat 2 tablespoons of vegetable oil in an oven-safe pan or Dutch oven over medium-high heat. Sear the pork loin on all sides until golden brown, about 3-4 minutes per side. Remove the pork loin from the pan and set it aside.

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   For the sauerkraut, finely chop the onion. In the same pan (or a separate pot), melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the sauerkraut, white wine, vegetable broth, caraway seeds, and sugar. Season with salt and pepper to taste. Bring to a simmer, then reduce heat, cover, and let it cook gently for about 20-25 minutes.

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   While the sauerkraut cooks, prepare the potatoes. Peel the potatoes and cut them into bite-sized pieces or wedges. In a large bowl, toss the potatoes with 3 tablespoons of vegetable oil, salt, and pepper until evenly coated.

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   Spread the seasoned potatoes in a single layer on a baking sheet. Roast them in the preheated oven for 30-40 minutes, or until golden brown and crispy, flipping them halfway through.

5. 55

   After the sauerkraut has cooked for 20-25 minutes, place the seared pork loin on top of the sauerkraut in the pan. Cover and continue to cook in the oven for another 15-20 minutes, or until the pork loin is heated through and tender. If you prefer, you can also let the pork loin simmer with the sauerkraut on the stovetop over low heat during this time.

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   Once everything is cooked, slice the pork loin into thick pieces. Serve immediately with the warm sauerkraut and crispy roasted potatoes. Garnish with fresh chopped parsley, if desired.