THIS PORK IS DELICIOUS

Rubbed Pork Loin with Apricot Glaze and Sauerkraut

source: Lisa Hawks

Ingredients

• 1 tsp. garlic powder
• 1 tsp. ground cumin
• ¾ tsp. salt
• ¼ tsp. pepper
• 1 (2 lb) boneless pork loin
• 1 tsp. oil
• 2 tsp. sugar (or instead of oil and sugar - 1 tsp. coconut oil)
• 1 c sliced onion
• 2 c sauerkraut, drained
• ½ c all fruit apricot preserves, divided
• ½ c water

Directions

1. Preheat oven to 425-degrees. 
2. Combine garlic powder, cumin, salt and pepper in a small bowl; rub evenly over pork. 
3. Heat oil in a large, nonstick skillet over med-high heat. Add pork to pan and brown on all sides. Transfer to a baking dish coated with cooking spray. 
4. Add onion to pan; sauté until slightly browned. Add sauerkraut and sauté 1 min. Arrange mixture around pork in dish. Brush pork with 1/3 of apricot preserves. Pour ½ cup water over sauerkraut. 
5. Bake for 15 min. Brush pork with 1/3 of apricot preserves; bake for 15 min. Brush with remaining preserves; bake another 15 min. or until meat thermometer registers 165-degrees. Remove from oven and let stand ten min. before slicing. 
6. Serve with sauerkraut.