Smoked pork with pineapple and sauerkraut from the oven

Ingredients for 4 servings:

• 750 g smoked pork, boneless
• 4 tbsp oil
• 4 tbsp honey
• 4 tbsp mustard, medium hot
• 1 can sauerkraut
• 1 can pineapple, pieces, drained
• 2 onions, diced
• 2 garlic cloves, chopped
• 1 bell pepper(s), red, finely diced

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Whisk together the oil, honey, and mustard, brush well over the meat, and place in a roasting pan. Place the pan in an oven preheated to 200°C. Mix the sauerkraut with the pineapple, onions, garlic, and bell peppers. After 15 minutes, place this mixture around the roast. Pour on the pineapple juice and return the roast to the oven for another 60 minutes, brushing with honey mustard 2-3 times during the cooking time and turning the vegetables over. Five minutes before the end of the cooking time, stir the remaining honey mustard into the vegetables. Serve the dish in the roasting pan. Serve with potatoes or mashed potatoes.