Season pork with salt and pepper if using (I only used pepper as sauerkraut is salty enough for me).
In a large ovenproof pan (I used dutch oven) heat 1 tablespoon of olive oil, add pork loin and sear in all sides for about 3-5 minutes.
Transfer pork to a plate.
While pork is searing, slice an onion, core apples and slice in wedges, peel garlic and drain sauerkraut.
Add another tablespoon of oil to the pan. Add onions and apples. Sauté for about 5-7 minutes until softened and onions are slightly browned.
Add vermouth to deglaze the pan and cook for a minute.
Add drained sauerkraut, garlic and juniper berries to the pan and mix.
Place seared pork loin on top and transfer the pan to the oven.
Cook for 1- 1.5 hours until pork is cooked through to 145-160F.
Serve with boiled potatoes.
I really like combination of savoury and sweet, so I love apples in this recipe. I find they add a nice touch of sweetness to briny sauerkraut. To be honest, I would use more apples, maybe about 4 small apples in this recipe instead of 2 listed above, but my husband isn't a fan of salty and sweet together, so I used fewer apples that I would like.Juniper berries add a slight peppery tang to the recipe as well. They are traditional addition to Chacroute Garnie, so I added them here too. If you don't have Juniper berries, I wouldn't go crazy trying to find them, I'd use a few peppercorns instead.You don't have to use vermouth to deglaze the pan. White wine or even chicken stock are a good substitute. You can even use just water too. I love using vermouth in savoury dishes, it adds a little depth of flavour and rounds up the food nicely with its earthy and grassy tones. I rarely have a bottle of wine opened just waiting for the deglazing and I wouldn't open a bottle if I only needed a quarter cup, but vermouth is perfect for it as it keeps for a long time and frankly has more flavour than white wine.