Brown Sugar-Mustard Pork Roast with Sauerkraut
Prep: 5 minutes plus standing
Cook/Roast: 50 minutes • Serves: 8
1/4cup plus 3 tablespoons brown sugar
1/4cup Dijon mustard
2 tablespoons Colavita® Olive Oil
1 tablespoon caraway seeds
1-1/2 teaspoons salt
1 teaspoon ground black pepper
1 (2-1/2- to 3-pound) boneless pork loin or pork roast
2 cans (14.5 ounces each) sauerkraut, drained
1/2medium white onion, thinly sliced
3 tablespoons unsalted butter, melted
1.Preheat oven to 450°. Spray roasting pan with cooking spray. In small bowl, combine 1/4 cup plus 2 tablespoons brown sugar, mustard, oil, caraway seeds, 1 teaspoon salt and 1/2 teaspoon pepper. Rub pork with brown sugar mixture; place in prepared pan. Roast pork 15 minutes.
2.In large bowl, stir sauerkraut, onion, butter, remaining 1 tablespoon brown sugar and 1/2 teaspoon each salt and pepper. Add sauerkraut mixture to roasting pan. Tightly cover pan with aluminum foil. Reduce oven temperature to 350°; roast 35 to 40 minutes longer or until internal temperature of pork reaches 135°. Loosely cover pork with aluminum foil and let stand 15 minutes before slicing (temperature will rise to 145° upon standing.)
3.Slice pork and serve with sauerkraut mixture.
Approximate nutritional values per serving:
378 Calories, 17g Fat (7g Saturated), 111mg Cholesterol,
1356mg Sodium, 17g Carbohydrates, 3g Fiber, 34g Protein
Chef Tip:
Add 1 cored and thinly sliced Fuji, Golden Delicious or Granny Smith apple to the roasting pan along with the sauerkraut.