Roasted Pork Loin Topped With Apples

2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon garlic powder
1 teaspoon caraway seed
1/2 teaspoon granulated sugar
1/4 teaspoon pepper
1/4 teaspoon dried leaf sage, crumbled
1 pork loin roast, bone in, about 4 to 5 pounds
1 1/2 cups applesauce
1/2 cup brown sugar, packed
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Preparation:

In small bowl, combine flour, 1 teaspoon salt, mustard, garlic powder, caraway seeds, sugar, pepper and sage; rub over roast. Cover and let stand for 30 minutes. Place on a greased baking rack, fat side up, in a roasting pan. Bake, uncovered, at 325° for 1 hour. Combine applesauce, brown sugar, nutmeg and 1/4 teaspoon salt; mix well. Spread over roast. Roast 1 hour longer or until internal temperature reaches about 160°. Let stand 10 to 15 minutes before slicing. Serves 8 to 10.

Apple-Kraut and Bratwurst Skillet

1 lb. fresh bratwurst
2 t. vegetable oil
1 med. onion, thinly sliced
1 med. apple, cored, cut into 12 wedges
1 lb. sauerkraut, drained (about 2 c.)
1/4 c. apple juice
Pepper
Cook bratwurst in oil over medium-low heat in large nonstick skillet 10 minutes or until browned on all sides; remove from heat and reserve. Add onion and apple wedges to skillet; cook and stir over medium heat 5 minutes or until lightly browned. Stir in sauerkraut, apple juice and pepper. Return bratwurst to skillet. Bring to a boil Reduce heat and simmer 20 minutes or until bratwurst is cooked through and juices run clear. Serves 4.