Combine first 7 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove from heat, and keep warm.
While sauerkraut mixture is cooking, cut pork crosswise into 8 equal slices. Place each slice between 2 sheets of heavy-duty plastic wrap; flatten each piece to 1/4-inch thickness using a meat mallet or rolling pin. Lightly coat both sides of pork slices with cooking spray, and sprinkle both sides of pork with salt and pepper.
Heat a large nonstick skillet over medium-high heat. Add half of pork slices; sauté 2 minutes on each side or until pork loses its pink color. Remove from heat, and keep warm. Repeat procedure with remaining pork slices. Serve pork with sauerkraut mixture.