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How to Cook Roast Loin of Pork With Sauerkraut & Potatoes in the Oven

by
author image Jenn Beddoe
Jenn Beddoe began writing in 2009. She writes for Glynne's Soaps, a website dedicated to health and natural skin care. She received her Bachelor of Science in biology from The Master's College in Los Angeles and her Master of Science in chemistry from the University of North Carolina at Wilmington.
How to Cook Roast Loin of Pork With Sauerkraut & Potatoes in the Oven
In some homes, a pork roast is the centerpiece of a holiday meal. Photo Credit Eising/Photodisc/Getty Images

Pork loin is a tender, lean cut of meat that can be cooked in a variety of ways. The loin can be divided into three sections. The roast is the juiciest section, because it has the most fat. It is also the most economical section and can be purchased boneless or bone in. Roast pork loin is traditional holiday fare in many homes, as well as a dinner staple. A 2- to 3-pound roast will serve 6 to 8 people.

Step 1

Preheat oven to 450 degrees. Place oven rack in the center of the oven.

Step 2

Combine 2 cans of drained sauerkraut and 3 potatoes cut into 2-inch chunks. Salt and pepper to taste. Arrange the sauerkraut and potatoes in the bottom of a 6-quart Dutch oven

Step 3

How to Cook Roast Loin of Pork With Sauerkraut & Potatoes in the Oven
Season your roast to add flavor. Photo Credit Jupiterimages/Photos.com/Getty Images

Mix 1 tablespoon oil and seasonings of your choice. Rub this mixture all over the pork roast, coating all sides.

Step 4

Place the roast fat-side-up on top of the potatoes and sauerkraut. Place the Dutch oven with the sauerkraut, potatoes and roast in the preheated oven.

Step 5

How to Cook Roast Loin of Pork With Sauerkraut & Potatoes in the Oven
Use a meat thermometer to make sure your meat is cooked to the correct doneness. Photo Credit BananaStock/BananaStock/Getty Images

Roast at 450 degrees for 10 minutes. This will brown the outside. Reduce the heat to 250 degrees, and continue cooking for one to 1 to 1 1/2 hours or until the meat registers 145 degrees on your meat thermometer.

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