• 4 pound pork loin roast – boneless and at room temperature (this is important!) – this should take about 20-30 minutes from being in the fridge
• 2 pounds sauerkraut (I do not rinse mine)
• 1 tablespoon caraway seeds *note – you can omit this if you hate caraway seeds but for me it makes the dish
• 1 cup chopped yellow onion
• 1 peeled apple (gala or any sweet apple), chopped * (see note) *optional
• 1/2 cup light brown sugar *add less if you like it more bitter/sauerkraut tangy. see note
• 1 teaspoon black pepper
• 1/2 teaspoon smoked paprika