Pork Loin with Sauerkraut and Apples

By: Dr. Kellyann Petrucci

Pork Loin with Sauerkraut and Apples
cuisine icon Cuisine
German
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
1-2 hours
cuisine icon Diet
Celiac, Gluten Free, Low Carb, Paleo
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
1-2 hours, 4-6 servings, butter, celiac, chicken bone broth, contributed, cook 60 min, Dr. Kellyann Petrucci, easy, garlic, german, gluten free, granny smith apples, low carb, main course, onions, paleo, pepper, pink himalayan salt, pork loin roast, prep 15 min, pressure cook, sauerkraut

prep icon Prep Time
15 min
cook icon Cook Time
60 min

serving icon Servings
4-6 servings
Ingredients
  • 2-3 pound pork loin roast
  • 1/2 teaspoon Pink Himalayan salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter
  • 2 large onions
  • 3 cloves garlic
  • 1 cup chicken bone broth
  • 4-6 cups sauerkraut
  • 3 Granny Smith apples
Instructions
  • Season roast with salt and pepper.
  • Set your Instant Pot to the Sauté setting. When display reads "hot", melt the butter or ghee, and brown the roast on all sides.
  • Remove the roast from the cooker and add onions, garlic, and broth. Scrape brown bits from the bottom of the pot.
  • Return roast to the Instant Pot. Using the Manual setting, adjust to high pressure and set to cook for 45 minutes.
  • When time is up, use the quick release method to release pressure and quickly add sauerkraut and apples to the cooker.
  • Bring back to full pressure for 5 minutes and again use the quick release method.
  • Slice and serve with sauce. Enjoy!
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