Pork Loin with Apples and Sauerkraut

2 lb. pork loin

3 slices of bacon, diced

1 tbsp. olive oil

2 apples, peeled, cored and cubed

1 medium onion sliced into crescents

2 cloves minced garlic

1 lb. sauerkraut, drained

1/4 c. apple cider

1 tbsp. grain mustard

salt, pepper, onion and garlic powder, to taste

Season pork with salt, pepper, onion and garlic powder.

Sauté bacon in the Dutch oven until browned, but not crispy.

Remove from pan and set aside.

Add olive oil to the pan and brown seasoned pork on all sides.

Transfer pork to a dish and set aside.

Add onions and apples to the Dutch oven with additional seasoning if needed, and sauté for 5 minutes; add garlic and continue cooking for another minute.

Transfer mixture to a dish and set aside.

Pour apple cider and mustard into the Dutch oven and deglaze the pan for 2-3 minutes.

Stir in sauerkraut and mix until it’s coated; stir in bacon and apple and onion mixture.

Place pork on top, cover and bake for an hour and a half.

Remove lid and continue baking for 15 minutes, until pork temperature reaches 160 F.

Spoon the juices over the pork while baking.

Allow pork to rest for 15 minutes before slicing.

Spoon apples and sauerkraut over the top before serving.

Roasted potatoes or noodles complete this dish.