Pork Roast Stuffed with Sauerkraut

Cook onion and apple in butter until softened, then stir in sauerkraut, mustard, and caraway.

Spread the filling over the butterflied pork and roll it tightly with kitchen twine.

Brown the roast on all sides, add broth, and roast until cooked through.

Rest before slicing so the sauerkraut spiral stays intact.

Spoon pan juices over the slices and finish with parsley.