1 (2 1/2-3 pound) boneless pork loin or pork roast
2 cans (14.5 ounces each) sauerkraut, drained
1 medium Fuji, Golden Delicious, or Granny Smith apple, cored and thinly sliced
1/2 medium white onion, thinly sliced
3 tablespoons unsalted butter, melted
Preheat oven to 450°. Spray roasting pan with nonstick cooking spray. In small bowl, combine ¼ cup plus 2 tablespoons brown sugar, mustard, oil, caraway seeds, 1 teaspoon salt and ½ teaspoon pepper. Rub pork with brown sugar mixture; place in prepared pan. Roast pork 15 minutes.
In large bowl, stir sauerkraut, apple, onion, butter, remaining 1 tablespoon brown sugar and ½ 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).