Pennsylvania-Style Pork Roast Recipe

Pennsylvania-Style Pork Roast Recipe photo by Taste of Home

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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.

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Pennsylvania-Style Pork Roast Recipe

Prep: 10 min. Cook: 2 hours 10 min. + standing

Yield: 12-16 Servings

10 135 145

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 smoked 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.

Nutritional Facts 1 serving (3 ounces) equals 191 calories, 9 g fat (3 g saturated fat), 66 mg cholesterol, 353 mg sodium, 2 g carbohydrate, 1 g fiber, 24 g protein.

Originally published as Pennsylvania-Style Pork Roast in Country Woman September/October 2002, p33