Name: Roasted Pork Loin with Sauerkraut
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6 Servings
Cuisine: Other
Ingredients: 1 boneless pork loin roast; 1 tbsp salt; 0.5 tsp black pepper; 1 tbsp extra-virgin olive oil; 2 tablespoons coarse mustard; 4 cups sauerkraut; 1.5 teaspoons caraway seeds

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Roasted Pork Loin with Sauerkraut

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Ingredients

Warning0 allergens identified

Roasted Pork Loin with Sauerkraut

Instructions

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, and rub with olive oil. Season the pork loin liberally on all sides with salt and black pepper. 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 the pork loin on middle rack of oven until the meat reaches an internal temperature of 138-142°F, 75-90 minutes.

Check to see that pork loin is done. Remove from oven or add time as needed.

Allow the pork loin 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.

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Tips & Tricks (5)

Dry Brine Your Pork Loin 🧂
Coat the pork loin with salt and black pepper 12-24 hours ahead of time; this allows the seasoning to penetrate deeply and helps the meat retain moisture during roasting for superior tenderness.
Bloom the Caraway Seeds 🌱
Toast the caraway seeds in a dry skillet for 30 seconds before grinding and adding to your mustard rub; this releases their essential oils and intensifies their earthy, slightly sweet flavor.
Create a Mustard Crust 🟡
Mix coarse mustard with caraway seeds and a touch of olive oil to form a paste, then coat the pork evenly 20 minutes before roasting to develop a flavorful, protective crust while preventing the exterior from drying out.
Rest Before Slicing 🥩
Allow the roasted pork to rest for 8-10 minutes under loose foil after removing from heat; this redistributes internal juices and prevents moisture loss when slicing.
Warm Your Sauerkraut Separately ♨️
Heat the sauerkraut gently in a separate pan with a splash of white wine and caraway seeds while the pork rests; this prevents it from cooling your meat and allows flavors to meld beautifully for plating.