I love sauerkraut, and it’s so good for you, so, if you like sauerkraut, this is the dish for you! The leftovers are outstanding (if you have any)! But, this recipe is for a large group…or large family like mine who has her parents visiting, so, adjust accordingly if you’re not feeding an army.
This is a great meal to make for a large group or Sunday dinner. Pair it with some Bacon Kraut (also on my website) and a simple gravy and you have the makings for some amazing comfort food.
- 4 lbs pork loin
- 4 cloves minced garlic I like a lot of garlic, so, back off this if it's not your favorite
- 2 tsp dried thyme
- 2 tsp dried rosemary crushed
- 2 tsp dried sage
- 2 tsp dried basil
- 1/4 cup EVOO
- 2 tsp Himalayan salt
Preheat oven to 400 degrees, you'll want to cook it at this temp for the first 10-15 minutes, and then, back the heat down to 350 for the remaining time.
Make sure you let your pork loin sit out for 20-30 min to bring up the temp, so you're not trying to cook it straight from the cold fridge.
Pat dry, and trim any excessive fat off
Mix all your herbs and EVOO together and cover your pork loin.
Place in a roasting pan with the fat side up.
Cook for 10-15 min at 400 (depending on size), then, lower heat to 350 and cook for 60-65 min, or until your roast reaches an internal temp of 145-150.
Remove from heat and let rest for 10 min so you don't lose all that juicy yumminess.
While my roast is cooking, I will often make this with bacon kraut and a simple gravy using the pan renderings and some chicken stock (or bone broth).
Here's my recipe for the bacon kraut, which is also featured on my page:
Another good side, is a simple roasted broccoli, I used sliced garlic instead of minced, sprinkled a bit of garlic powder on it, and roasted for 7 min or so on 425.
*note* I prepared all these dishes in the photo separately. The sweet potatoes (which were fried in bacon grease and seasoned with our AIP spice rub) and the bacon kraut were added to the pan I used to bake the pork loin after cooking for easier serving.