Roasted Pork Loin With Sauerkraut

• 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

1. Preheat the oven to 350u0b0F.
2. 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.
3. 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.
4. 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.
5. Roast on the middle rack of oven for 75-90 minutes or until the meat reaches an internal temperature of 138-142u0b0F.
6. Check to see that pork loin is done. Remove from oven or add time as needed.
7. Allow the to rest on the rack for 10-15 minutes. While it rests, it should reach an internal temperature of 145u0b0F.
8. Transfer the pork loin to a cutting board. Carve and serve immediately with the sauerkraut.

pork loin, salt, black pepper, olive oil, coarse mustard, caraway seeds

Taken from www.yummly.com/recipe/Roasted-Pork-Loin-With-Sauerkraut-2684130 (may not work)