Again, it's so simple.
Pork Roast, loin or tenderloin
Large can of sauerkraut, including juice
Optional:
Carrots, caraway seed, potatoes
Lay your roast in the baking dish, cover with sauerkraut. S&P to taste. Bake at 350*F until it reaches an internal temperature of 140F. Allow to rest outside the oven for a few minutes. The temperate will continue to rise. Don't over cook or it will become dry. One of the best lessons I've learned over the last few years is that pork can be eaten cooked to medium, a little pink inside.
Optional:
Carrots, caraway seed, potatoes
Lay your roast in the baking dish, cover with sauerkraut. S&P to taste. Bake at 350*F until it reaches an internal temperature of 140F. Allow to rest outside the oven for a few minutes. The temperate will continue to rise. Don't over cook or it will become dry. One of the best lessons I've learned over the last few years is that pork can be eaten cooked to medium, a little pink inside.
I spread a bit of the sauerkraut in the bottom of pan, then laid the pork loin on top. Then I spread the balance of the can on top, don't drain the kraut's liquids down the drain, you'll want those in the pan with the roast.
Served here with a crusty French loaf and baked apples. There's something particularly good about the combination of pork, sauerkraut and hot apples. :) Enjoy!
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