Sweet & Sour Pork

• 1 (3-pound) boneless pork loin
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• ½ lb thinly sliced bacon
• 2 tablespoons oil
• 3-4 medium sweet onions, sliced thick
• 4-6 garlic cloves, peeled and smashed
• 2 tsp ground thyme
• 1 (12-ounce) beer
• 2 tablespoons Dijon mustard
• 4 Fugi apples, peeled and sliced
• 2 cups jarred sauerkraut, rinsed
• ½ medium head cabbage, shredded

Directions:

Season pork with salt and pepper

Heat a Dutch Oven over medium high heat and cook pork, turning until golden brown on both sides. Remove from skillet, reserving drippings.

Place onions and garlic in Dutch Oven and cook until tender.  Add thyme, Dijon mustard, and beer and cook over medium high heat until reduced by half.

Place pork loin over onions, top with thin sliced bacon and cook over medium low heat for approximately 2 hours.

Add apple wedges, sauerkraut, and cabbage around sides of loin. Cover and continue to cook for approximately 1 hour longer, until an instant-read thermometer inserted into thickest part of roast registers 150 degrees Fahrenheit and apples are tender.

Add top coals at very end of baking to crisp and brown bacon strips.