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.
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Preheat oven to 450 degrees. Place oven rack in the center of the oven.
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
Mix 1 tablespoon oil and seasonings of your choice. Rub this mixture all over the pork roast, coating all sides.
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.
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.