Title: Pork Loin with Sauerkraut and Apples
Categories: Meat
Yield: 8 Servings
| 5 | lb | Pork roast; loin best |
| 3 1/2 | c | Sauerkraut; * |
| 8 | oz | Tomato sauce |
| 3/4 | c | Molasses; divided |
| 1/2 | c | Vinegar |
| 3 | | Apples; medium,cored,sliced |
| 1/3 | c | Butter; melted |
| 2 | tb | Lemon juice |
| 1/2 | ts | Cinnamon |
* Rinse and drain sauerkraut.
Put pork on rack in shallow baking pan. Season with salt and pepper.
Bake in preheated slow oven (325 deg) for 2 hours. Combine tomato sauce,
1/2 c. molasses, vinegar and sauerkraut. Pour off excess fat from roast and
cover with sauerkraut mixture. Bake 45 min. longer or until meat reaches
165 deg.
Combine remaining 1/4 c. molasses with apples, butter, lemon juice and
cinnamon. Cook over low heat for 20 min.
Serve pork and sauerkraut on platter surrounded by apple slices.