well thanks for all the advice...happy to report the dinner came out a smasheroo... tasty and tender too...I used all the cautions I got here ,plus picked up a little info from james beard and fanny farmer ,but based the meAL mostly on this that I found on the web WEB with a few changes : 1) I spiced up the roast the night before using some meat tenderizer instead of salt - also added cracked pepper , garlic powder and thyme 2) used red saurkraut 3) reduced cooking time to about 12 minutes a pound , then had it sit in the roaster for about 15- 20 minutes and finally, made some of jan and mikes diner style gravy from square meals using chicken broth instead of beef- what a tasty meal- thanks all I have a feeling it would have been awful without the advice I got here - what a great resource this site is!!
Roasted Pork Loin with Apples
Serves: 8 - 10 Active Time: 15 min Total Time: 1 hour 30 min
1 cup raisins
1 pkg (2 lb) Silver Floss Sauerkraut , rinsed, drained
2 medium (1 lb total) Granny Smith apples, peeled, cored, sliced thin
1/4 tsp nutmeg
1 cup apple cider
1 (3 lb) center-cut boneless pork loin, patted dry
1 Tbsp Oil
1 Tbsp Wegmans Cracked Pepper Blend
Preheat oven to 450 degrees.
Toss raisins, sauerkraut, apples, nutmeg, and apple cider in large mixing bowl. Mound sauerkraut mixture in large roasting pan.
Rub pork with basting oil; season with cracked pepper blend. Place pork on top of sauerkraut mixture mound.
Place pan on center rack of oven; roast 15 min.
Reduce heat to 350 degrees; roast until internal temperature reaches 150 degrees, about 15 min per pound. Check internal temperature by inserting thermometer halfway into thickest part of meat. Remove from oven; let rest 10 min before carving.