Roast Pork and Sauerkraut with Normandy Sauce

I was in Nashville many years ago, having dinner in a nice restaurant. I ordered this dish off the menu, and just loved it. So I requested the recipe from the chef, and he sent it to me. I was so impressed, as many places won't give out any recipes. Like . . . what do they think you're going to do with them, except enjoy it at home, and remember their generosity.

Rolled boneless pork roast
Jar or a refrigerated package of sauerkraut (not canned), drained and rinsed
3/4  cup  apple juice
1/3  cup  brown sugar
4  shallots
1  cup  Applejack
1  cup white wine
3  Tbs  cornstarch, dissolved in water
1  red apple
1  yellow apple
Pinch of allspice or nutmeg
1  pint  heavy cream
3  Tbs  sugar

In an oblong Pyrex baking dish, combine sauerkraur, apple juice, and brown sugar. Put the pork roast in the center, with sauerkraut all around it. Bake uncovered, @325 degrees, until roast is done (about 2 hours). Stir kraut every once in awhile to keep it from drying out.

Meanwhile, prepare Normandy Sauce:
Saute shallots (or green onions) in small amount of margarine or butter, melted. Add Applejack and wine, sugar, and spices. Reduce until liquid is almost gone. Add heavy cream, and slowly bring it to a boil. Add cornstarch.
Stir constantly until thickened. Set aside. (If mixture fails to thicken, keep cooking it).

Just before serving, saute apples (peeled and sliced or diced). Pour sauce into pan and heat. Serve over slices of pork. This is great with mashed potatoes. Put some kraut on your potatoes instead of butter.