Roast Pork With Sauerkraut

• 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

1. Preheat oven to 450u0b0.
2. Rub roast with salt and pepper.
3. Put in large roasting pan; put in oven, turning to brown, for 20 to 30 minutes.
4. Remove roast; lower oven to 250u0b0.
5. Scatter sauerkraut around roast.
6. In a bowl, mix the apples, onion, sugar, mustard and caraway seed.
7. Sprinkle this mixture over sauerkraut and drizzle wine over top.
8. (Can be refrigerated at this point and roasted later or next day.)
9. Cover and roast at 250u0b0 for about 4 hours, or until tender.
10. Moisten with more wine if it becomes dry.
11. Let rest 10 minutes before slicing.
12. Serves 4 to 6 people.

pork roast, salt, freshly ground black pepper, sauerkraut, tart apples, onion, light brown sugar, mustard, caraway seed, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=752368 (may not work)