Show Subscription Form




Pennsylvania-Style Pork Roast Recipe
Pennsylvania-Style Pork Roast Recipe photo by Taste of Home

Pennsylvania-Style Pork Roast Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 10 min. Cook: 2 hours 10 min. + standing
MAKES:12-16 servings
TOTAL TIME: Prep: 10 min. Cook: 2 hours 10 min. + standing
MAKES: 12-16 servings

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 Johnsonville® Polish Kielbasa Sausage or Polish sausage, cut into 1/2-inch pieces

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.

Directions

  1. 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.
  2. 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.
Originally published as Pennsylvania-Style Pork Roast in Country Woman September/October 2002, p33

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.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Pennsylvania-Style Pork Roast

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 26, 2013

Great 'good luck' recipe for New Years Day. Pork roast and sauerkraut in the mid-west is a long time tradition. Cooking to 160 degrees may assure you of a dry roast. In 2011 the USDA changed the internal temp to 145 degrees internal for this meal. Now you have a great juicy piece of pork. I will always remember a question asked a famous chef about cooking pork. His answer was, that if your look at your pork dish and say.'that looks perfect' you have waited too long. This comment was made prior to the USDA decision to lower the internal temp. Looks like he was ahead of the curve on this one!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT