This week we gave you brief history of sauerkraut , explained why you might want to add it to your diet, and even gave you a step-by-step guide to making your own. But we all know man cannot live on sauerkraut alone. The solution? A special edition of “What’s for Dinner Tonight?” that not only includes the aforementioned fermented cabbage (extra points if you use your own homemade version), but also incorporates a few of the tips and strategies we profiled in our recent Depression Diet  post: this recipe only has a few ingredients, uses a relatively inexpensive cut of meat, makes good use of inexpensive spices to add flavor and freezes beautifully. Not bad, ey?
Now on to the recipe…
3 lbs of pork loin
1 large onion, sliced thin
2 apples, peeled and sliced
1 lb sauerkraut
Salt, pepper and paprika to taste
First, select a roasting pan large enough for your pork loin to lay flat. Season pork loin with salt, pepper and paprika to taste and roast in a preheated 350 degree oven for about 45 minutes. Remove from oven, remove loin from pan and set aside. Line roasting pan with the sauerkraut (juice and all), top with pork loin and arrange apple and onion slices on top. Return to oven for an additional 45 minutes (total cooking time should run about 20-30 minutes per pound of meat so adjust your time accordingly) or until internal temperature of pork loin registers 170 degrees on a meat thermometer. Serve.
Alternatively, to get the full benefits of the healthy probiotics found in the sauerkraut keep the kraut to the side and serve it cold with the cooked pork loin, apples and onions. If you go this route place the pork loin on top of the apple and onion slices in the pan and still use some of the sauerkraut juice.
Analysis provided courtesy of FitDay.com  based on 1/6 of full recipe.
Calories: 616 calories
Fat: 33.3 grams (49% calories from fat)
Carbs: 13.8 grams (8% calories from carbs)
Protein: 62.4 grams (43% calories from protein)