Pork Loin with Sauerkraut and Apples
1-2 hours, 4-6 servings, butter, celiac, chicken bone broth, contributed, cook 60 min, easy, garlic, german, gluten free, granny smith apples, Kellyann Petrucci, low carb, main course, onions, paleo, pepper, pink himalayan salt, pork loin roast, prep 15 min, pressure cook, sauerkraut
Ingreadient
- 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
Direction
- 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!
