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Ingredients

  • Nonstick cooking spray
  • 1/4 cup plus 3 Tablespoons Food Club brown sugar
  • 1/4 cup Food Club Dijon Mustard
  • 2 Tablespoons Filippo Berio Olive Oil
  • 1 Tablespoon caraway seeds
  • 1 1/2 teaspoons Food Club salt
  • 1 teaspoon Food Club pure ground black pepper
  • 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

DIRECTIONS

  1. 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.
  2. 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).
  3. Slice pork and serve with sauerkraut mixture.

NUTRITION
  • 389 Calories
  • 17g Fat (7g Saturated)
  • 111mg Cholesterol
  • 1356mg Sodium
  • 20g Carbohydrates
  • 4g Fiber
  • 34g Protein
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