Rubbed Pork Loin with Apricot Glaze and Sauerkraut

1 tsp. garlic powder
1 tsp. cumin
3/4 tsp. salt
2lbs. boneless pork loin, trimmed
1 tsp. olive oil
1 cup sliced onion
2 tsp. sugar
2 cups sauerkraut, drained
1/2 cup apricot preserves
1/2 cup water

Combine garlic powder, cumin and salt in a small bowl; rub spice mixture evenly
over pork. Heat olive oil in a large nonstick skillet over medium-high
heat. Add pork to pan; cook 5 minutes, browning on all sides. Transfer
pork to an 11 x 7 glass baking dish coated with cooking spray. Add onion
and sugar to pan; sauté 3 minutes or until onion is lightly browned. Add
drained sauerkraut to pan; sauté 1 minute. Arrange sauerkraut mixture
around pork in baking dish. Brush pork with one third of apricot preserves.
Pour 1/2 cup water over sauerkraut mixture.

Bake at 425° for 15 minutes. Brush pork with one-third of apricot preserves;
bake for 10 minutes. Brush pork with remaining apricot preserves; bake for
10 minutes or until a thermometer inserted in center of pork registers 160°
(slightly pink). Remove from oven, and let stand 10 minutes before slicing.

Serve with onion mixture.

8 servings