Ingredients:

  • 3 lbs boneless pork loin roast
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 2 tsp kosher salt
  • 1 tsp black pepper, freshly cracked
  • 1/4 cup apple cider
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 2 cups sauerkraut, drained
  • 1 medium sweet onion, sliced into rounds
  • 1 large honeycrisp apple, sliced

Instructions:

  1. In a small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper to create a thick paste. Pat the pork loin completely dry with paper towels. Rub the herb paste over all sides of the pork, massaging it into the meat. Let it sit at room temperature for 20 minutes to dry-brine.
  2. Preheat oven to 400°F (200°C). Arrange onion slices, apple slices, and sauerkraut in the bottom of a roasting pan or cast iron skillet. Place the seasoned pork loin fat-side up on top. Roast for 15 minutes at 400°F, then reduce the oven temperature to 350°F (175°C) and continue roasting.
  3. Whisk apple cider, honey, and Dijon mustard together. When the pork reaches an internal temperature of 135°F (57°C), brush the glaze generously over the roast. Continue roasting until the internal temperature reaches 145°F (63°C).
  4. Remove the pan from the oven and transfer the pork to a cutting board. Tent loosely with foil and let it rest for at least 15 minutes to allow juices to redistribute before slicing.