Braised Pork Loin With Sauerkraut And Onions

• 2 tablespoons olive oil
• 4 lbs rolled boneless pork loin
• 1 1/2 teaspoons salt
• 1 teaspoon fresh ground pepper
• 1/2 cup butter
• 4 cups thinly sliced sweet onions
• 1/2 cup brown sugar
• 1/4 cup Dijon mustard
• 4 (15 1/2 ounce) cans sauerkraut, drained and rinsed
• 3/4 cup chicken broth
• 3/4 cup beef broth

1. Heat oil in dutch oven over medium high heat.
2. Sprinkle pork with salt and pepper. Brown on all sides in oil and transfer to plate.
3. Melt butter in same pan. Add onions and cook until soft, about 4 minutes. Add the brown sugar; cook stirring until onions begin to caramelize, another 4 minutes.
4. Add the mustard and sauerkraut; stir until combined and then pour in the broths. Bring to a boil stirring to loosen any browned bits in the pan.
5. Return the meat to pan. Cover and reduce heat and simmer until meat is tender, about 3-4 hours.
6. Remove the meat from the pan and cover loosely with foil. Bring the sauerkraut to a boil and reduce the liquid by half.
7. Carve the meat and serve with the sauerkraut.
8. Serves 10.

olive oil, pork loin, salt, fresh ground pepper, butter, sweet onions, brown sugar, mustard, cans sauerkraut, chicken broth, beef broth

Taken from www.food.com/recipe/braised-pork-loin-with-sauerkraut-and-onions-275644 (may not work)