Fall Apple Beet Kraut Pork Loin Roast Recipe

Score the roast and let marinate overnight for best results. 

For the marinade:

• 1/3 cup mustard aioli or straight mustard
• 1 tsp fresh thyme
• 1 tbsp of pure maple syrup
• 1 tsp salt
• 1 tsp dried oregano
• 1 tsp fresh rosemary

Mix all ingredients in a small bowl and cover the roast with marinade.

After marinating, smoke the roast for an hour and a half at 150 degrees.

While the roast is smoking, prepare the bed of apples, beets, and kraut.

Peel and use the big holes on the grater to grate the beets. For the apples, peel and thinly slice.

Add sauerkraut, beets, and apples to a grill-safe roasting pan.

Fry up the bacon ends in a cast iron pan and once the bacon is mostly cooked, add sliced country style sausage to the pan. Cook until sausage is nicely browned.

Drain excess bacon grease and add bacon and sausage to the apple, beet, kraut mixture.

Then grill the roast and apple, beet, kraut mixture at 300 degrees for about 45 mins or until the roast reaches an internal temp of 140 degrees.

Remove from the grill, let cool for 5-10 mins and serve the roast over the apple, beet, kraut mixture.