Roasted Pork Loin With Sauerkraut – a delicious recipe with pork loin, salt, black pepper, olive oil, coarse mustard, caraway seeds. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 350u00b0F.
2
Cover a roasting rack with a sheet of aluminum foil and poke small holes all over with the tip of a sharp knife. Line a roasting pan with heavy-duty aluminum foil and position the roasting rack inside of it.
3
Pat the pork loin dry with paper towels, season it liberally on all sides with salt and black pepper and rub with olive oil. Use the back of a spoon to spread the mustard in an even layer over the surface of the meat.
4
Place the sauerkraut in an even layer on the foil-covered roasting rack and center the pork loin on top. Sprinkle the caraway seeds over the pork and sauerkraut.
5
Roast on the middle rack of oven for 75-90 minutes or until the meat reaches an internal temperature of 138-142u00b0F.
6
Check to see that pork loin is done. Remove from oven or add time as needed.
7
Allow the to rest on the rack for 10-15 minutes. While it rests, it should reach an internal temperature of 145u00b0F.
8
Transfer the pork loin to a cutting board. Carve and serve immediately with the sauerkraut.
99
kcal
Calories
8
g
Fat
7
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 boneless pork loin roast 3 lb., 1 tablespoon salt, 1/2 teaspoon black pepper, 1 tablespoon olive oil, and more.
Yes, Roasted Pork Loin With Sauerkraut falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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