Roast Pork Loin with Apple Glazed Sauerkraut
|(1) 4½ to 5 lb duBreton Natural Pork Loin, trimmed and tied|
|(2 to 3) 32-oz pkg fresh sauerkraut, rinsed and drained|
|(1) 12-oz can apple concentrate|
|1 cup red apple, peeled and chopped (optional)|
|Kosher salt and fresh ground pepper to taste|
|DLM Pure Olive Oil|
Preheat oven to 375°F.
In a heavy roaster pan, over medium high heat using 2 burners under the pan, heat 2 to 3 Tbsp olive oil. Pat the roast dry. Salt and pepper the roast and sear on all sides until you have a nice color.
Remove the roast from the pan and set aside. Add the rinsed and drained sauerkraut and apples (if using) to the pan and cook 3 to 4 minutes moving constantly, scrapping up any brown bits from the bottom of the pan. Add the apple concentrate to the pan, stir, and cook for about 5 minutes more.
Place a roaster rack in the center of the pan moving the sauerkraut to the sides and ends of the pan. Place the roast on the rack and insert a remote probe thermometer so that it reaches the center of the roast. Place the pan on the center rack of the preheated oven. Roast until the internal temperature reaches 140°F. Remove the roast from the oven. Place on a platter and tent with foil, let rest 15 to 20 minutes.
Check the sauerkraut for color and doneness, if needed return the sauerkraut to the oven and cook for 10 to 15 minutes more to achieve the color and degree of doneness you like, being careful not to burn. Slice the roast and serve with the sauerkraut and mashed potatoes.
Makes 8–10 servings