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250ml PA Dutch Pork & Kraut Infused Olive Oil Blend – perfect for pork dishes, roasted potatoes, and hearty comfort meals
Garden Infuzions

Oven-Roasted Pork Loin Finished with PA Dutch Pork & Kraut Olive Oil Blend

Tender oven-roasted pork loin gets a savory, tangy finish from PA Dutch Pork And Kraut Infused Olive Oil Blend, bringing cozy Pennsylvania Dutch flavor to an easy family dinner.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American Classics, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 1/2 to 3 pounds pork loin roast
  • 2 tablespoons PA Dutch Pork And Kraut Infused Olive Oil Blend
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 medium yellow onion sliced
  • 2 cloves garlic minced
  • 1 cup sauerkraut drained
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon caraway seeds

Equipment

  • 1 Roasting Pan large enough for the pork loin and pan juices
  • 1 Instant-read thermometer for checking doneness
  • 1 Cutting board for resting and slicing the roast
  • 1 Sharp Carving Knife for clean slices
  • 1 small whisk for blending the pan sauce

Method
 

Instructions
  1. 1. Preheat the oven to 375°F and set a rack in a roasting pan or oven-safe skillet.
  2. 2. Pat the pork loin dry, then rub it all over with the PA Dutch Pork And Kraut Infused Olive Oil Blend, olive oil, kosher salt, black pepper, garlic powder, and onion powder.
  3. 3. Scatter the sliced onion and minced garlic in the bottom of the pan, then set the pork loin on top.
  4. 4. Spoon the drained sauerkraut around the pork and pour the chicken broth into the pan.
  5. 5. Roast for 45 to 60 minutes, or until the thickest part of the pork reaches 145°F on an instant-read thermometer.
  6. 6. During the last 10 minutes, whisk the Dijon mustard into the pan juices and dot the pork with the butter.
  7. 7. Transfer the pork to a cutting board and let it rest for 10 minutes before slicing.
  8. 8. Stir the pan juices, onions, and sauerkraut together, then spoon the mixture over the sliced pork.
  9. 9. Finish with chopped parsley and caraway seeds, then serve warm.

Notes

Use a pork loin roast, not tenderloin, for the best roast texture and slice shape. Drain the sauerkraut well so the pan flavors stay balanced instead of watery. If the roast is getting too dark before it reaches temperature, cover it loosely with foil for the remaining cook time. Resting the pork before slicing helps the juices settle back into the meat. For a stronger kraut note, add an extra 1/4 cup sauerkraut to the pan.

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