PORK TENDERLOIN AND SAUERKRAUT IN OVEN RECIPES

Steps:

• Preheat oven to 325 degrees.
• Rinse pork roast, and pat dry, generously sprinkle it with salt and pepper and rub in all over the roast.
• Coat the bottom of your dutch oven in a couple of Tablespoons of Olive oil, and place on the stove on Medium-High heat. Place roast in pan and sear on all sides until it's a nice golden brown. About 5 minutes per side. (Don't forget the ends!) Remove roast and set aside while you clean the bottom of the pan out. Getting rid of the little burnt bits and excess oil.
• Place the sauerkraut, with all of the liquid in the bottom of the dutch oven and sprinkle with brown sugar.
• Place the roast in the middle. Sprinkle onions and celery around the roast.
• Cover and bake 20 minutes per pound. 60 Minutes for a three pound roast.
• Roast should meet an internal temperature of 150 degrees.
• Remove from oven, let stand for 10 minutes before slicing.

Steps:

• Season the pork with salt and pepper on all sides.
• Press the Saute button on the Instant Pot. When it’s hot, add the cooking oil. After 1 minute, add the pork roast and brown on all sides. Remove from the pot. Turn off the Instant Pot.
• Pour the apple juice or chicken stock into the pot and whisk quickly to remove the browned bits from the bottom of the pot.
• Return the pork to the pot with the liquid. Sprinkle with rosemary. Add the vegetables and apples around the sides of the pork. Top with the sauerkraut.
• Put the lid on the Instant Pot. Make sure the valve is set to Sealing. Press the Pressure Cook button and set the cook time to 1 hour. When the cook time is over, allow the pot to naturally release pressure.
• Take the pork out and slice it. Drain the sauerkraut. Serve together.