Makes 12 servings
- 3 ½ lb. pork loin roast
- 2 Tbsp. stone ground mustard
- 2 baking apples, cut into quarters
- 1 large yellow onion, cut into quarters
- 28 oz. can sauerkraut
- 12 oz. beer or 1 ½ cups vegetable broth
- 2 Tbsp. brown sugar
- Fresh cracked pepper (optional)
Preheat the oven to 450⁰F.
Rub the pork roast with the stone ground mustard and place on a rack in a roasting pan. Roast in the oven for 10-15 minutes until the roast starts to brown.
Remove the roasting pan from the oven. Remove the rack and place the roast directly in the roasting pan. Add onions, apples, sauerkraut and beer to the pan with the roast. Top with brown sugar and pepper and cover with aluminum foil.
Reduce the oven to 350⁰F and cook the roast until it reaches an internal temperature of 145⁰F, about 2 ½ - 3 hours. Remove from oven and allow let rest for at least 3 minutes.
Nutrition analysis per serving: 220 calories, 7 g fat, 26 g protein, 10 g carbohydrate, 3 g fiber, 580 mg sodium.
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