Roast Pork With Sauerkraut - cooking recipe

Ingredients

1 (4 1/2 to 5 lb.) boneless pork roast (with some fat on top of roast)
salt
freshly ground black pepper
2 (2 lb.) pkg. sauerkraut, rinsed and drained
4 large tart apples, peeled, cored and sliced
1 medium onion, diced
1/2 to 3/4 c. light brown sugar, packed
2 tsp. prepared mustard
1 tsp. caraway seed
3/4 c. dry white wine

Preparation

Preheat oven to 450\u00b0.
Rub roast with salt and pepper.
Put in large roasting pan; put in oven, turning to brown, for 20 to 30 minutes.
Remove roast; lower oven to 250\u00b0.
Scatter sauerkraut around roast.
In a bowl, mix the apples, onion, sugar, mustard and caraway seed.
Sprinkle this mixture over sauerkraut and drizzle wine over top.
(Can be refrigerated at this point and roasted later or next day.)
Cover and roast at 250\u00b0 for about 4 hours, or until tender.
Moisten with more wine if it becomes dry.
Let rest 10 minutes before slicing.
Serves 4 to 6 people.