Vern's Roasted Pork Loin Over Sauerkraut

By Veronica Standeven

4.44 / 5

20min

1h 10min

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2 teaspoons vegetable oil
1 boneless pork loin roast (2 pound)
salt and ground black pepper to taste
1 (16 ounce) can sauerkraut drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion chopped
1 apple peeled, cored, and chopped
½ cup dried cranberries