Pork Roast with Apples, Beer, and Sauerkraut

Preparation:  15 min. Cooking: 180 min. Total: 195 min.
Recipe photo
  • 3 Lb boneless pork loin roast
  • 2 1/2 Cup sauerkraut , drained
  • 2 large apples , cored and quartered
  • 2 large red onions , quartered
  • 2 3/4 Cup brown sugar
  • 1 1/2 Cup beer (or more if needed)
Preheat oven to 250 ℉.

Place pork roast into a large baking dish and scatter sauerkraut around the roast. Arrange apple and onion quarters around the roast. Sprinkle sauerkraut, apples, and onions with brown sugar. Pour beer over roast and sauerkraut mixture. Cover dish with aluminum foil and seal foil to the edges of the dish.

Bake in the preheated oven until roast is tender and pan juices are reduced, 3 to 4 hours. If roast, vegetables, and apples seem dry, pour in an additional 1.5 normal cups beer. To serve, gently toss sauerkraut with apple and onion quarters and serve with the roast.
Calories
1100 Cal
Fat
22 g
Carbs
130 g
Protein
95 g
Fiber
5.3 g
Sugar
110 g
Cholesterol
270 mg
Sodium
780 mg


Nutrients

Fiber     5.3 g
Fat     22 g
Sugar     110 g
Carbs     130 g
Protein     95 g
Calories     1100 Cal

Fats

Fat, Poly     2.3 g
Fat, Mono     8.4 g
Fat, Sat     6.6 g
Fat, Trans     0.2 g
Fat, Percent     18 %

Vitamins

Vitamin, K     12 mcg     10 %
Vitamin, A     59 IU     2 %
Vitamin, B12     1.9 mcg     79 %
Niacin     26 mg     160 %
Riboflavin     0.9 mg     69 %
Vitamin, C     23 mg     25 %
Vitamin, D     0 IU     0 %
Vitamin, B6     2.8 mg     170 %
Vitamin, E     0.5 mg     3.6 %
Panto, Acid     2.7 mg     55 %
Choline     290 mg     53 %
Thiamin     2 mg     170 %

Minerals

Calcium     160 mcg     16 %
Phosphorus     840 mg     120 %
Magnesium     130 mg     30 %
Copper     0.5 mcg     52 %
Fluoride     46 mcg     1200 %
Zinc     7.7 mg     70 %
Cholesterol     270 mg     2.6 %
Sodium     780 mg     52 %
Selenium     120 mcg     230 %
Manganese     0.4 mg     5.2 %
Potassium     1700 mg     37 %
Iron     4.4 mg     56 %