Pennsylvania-Style Pork Roast
Country Woman
- try a FREE ISSUE today!
Our children wouldn't dream of eating sauerkraut until they tasted it with this tender and juicy pork roast at a family celebration. They devoured it and went back for seconds! Now it's a mainstay in my pork recipe file.
SERVINGS: 12-16
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 10 min. Cook: 2 hours 10 min. + standing
Ingredients:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon celery seed, crushed
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon pepper
- 1 boneless rolled pork loin roast (4 to 5 pounds)
- 2 cans (14 ounces each) sauerkraut, undrained
- 1 teaspoon sugar, optional
- 8 ounces fully cooked kielbasa or Polish sausage, cut into 1/2-inch pieces
Directions:
In a small bowl, combine the first five ingredients; rub over roast. Place roast fat side up in a Dutch oven. Combine sauerkraut and sugar if desired. Spoon sauerkraut and sausage over and around roast.
Cover and bake at 350° for 2-1/4 to 2-3/4 hours or until a meat thermometer reads 160°. Let stand for 15 minutes before slicing. Yield: 12-16 servings.