Boneless sirloin pork roast and sauerkraut is best prepared by slow roasting in the oven so the meat stays juicy and cooks tender. Sirloin pork roast, the end cut of a pork loin, is lean enough to eat as part of a healthy diet but is still full of flavor. Roast the pork roast surrounded by sauerkraut for a complete meal in one dish.
Prep time: 15 minutes
Cook time: 3-1/2 hours
Ready in: 4 hours
- 2-3 lb., boneless rolled sirloin pork roast
- 32 oz. package, sauerkraut
- 2 c., onions, sliced
- 2 c., apples, chopped
- 2-3 c., white wine, apple cider or broth
Step 1: Place the sirloin pork roast in the center of a baking dish. Season to taste with spices such as salt, pepper and garlic powder.
Step 2: Spoon the sauerkraut into the pan around the pork roast.
Step 3: Scatter the sliced onions and diced apples on top of the sauerkraut. Mix the onions and apples into the sauerkraut, if desired. Onions and apples are optional ingredients, but are commonly included in dishes with apples and onions.
Step 4: Pour the braising liquid —wine, cider or broth —over the meat. Cover the pan with a tight-fitting lid or aluminum foil.
Step 5: Preheat the oven to 325 degrees. Bake the roast for 3-1/2 hours or until it reaches an internal temperature of 160 degrees. Spoon some of the braising liquid over the meat once every 30 minutes to keep it moist.