Briny sauerkraut, a touch of mustard, and a pinch of caraway seeds make this easy pork roast incredibly flavorful.
- 1 boneless pork loin roast (3 lb.)
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons coarse mustard
- 4 cups sauerkraut (drained)
- 1 1/2 teaspoons caraway seeds
- Preheat the oven to 350°F.
- 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.
- 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.
- 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.
- Roast on the middle rack of oven for 75-90 minutes or until the meat reaches an internal temperature of 138-142°F.
- Check to see that pork loin is done. Remove from oven or add time as needed.
- Allow the to rest on the rack for 10-15 minutes. While it rests, it should reach an internal temperature of 145°F.
- Transfer the pork loin to a cutting board. Carve and serve immediately with the sauerkraut.