Pork and Sauerkraut

(adapted from Cooking with Annemarie)

Serves 8

1 loin of pork (4 to 5 pounds)

Salt and Pepper to taste

3 Tbsp vegetable oil

2 yellow onions, chopped

2 jars sauerkraut (abt 28-32 ounces each)

2 1/2 cups white wine

1 bay leaf

5-7 juniper berries

2 apples, peeled, cored and cut into cubes

Preheat oven to 350 degrees F.

Season the pork with salt and pepper. In a heavy pan such as a dutch oven, heat the oil, add the pork and brown on all sides. Remove the pork and set aside.

Add the onions, cooking until lightly browned. Add the remaining ingredients. Bring to a boil.

Return the pork to the pan. Cover. Place in the oven and cook until the pork reaches 170 degrees. About 1 1/2 to 2 hours. (Medium 160 degrees; well done 170 degrees)

Remove the pork from the oven. Let it rest before slicing. Place the sliced pork on a platter and surround it with the sauerkraut.