Pennsylvania-Style Pork Roast
TOTAL TIME: Prep: 10 min. Cook: 2-1/4 hours + standing
YIELD: 16 servings.
Our children first had this tender and juicy pork roast with sauerkraut at a family celebration. They devoured it and went back for seconds! Now it's a mainstay in my recipe file.
Ingredients
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1 teaspoon celery seed, crushed
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1 teaspoon Worcestershire sauce
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1/4 teaspoon pepper
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1 boneless rolled pork loin roast (4 to 5 pounds)
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2 cans (14 ounces each) sauerkraut, undrained
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1 teaspoon sugar, optional
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8 ounces smoked kielbasa or Polish sausage, cut into 1/2-inch pieces
Directions
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1.
Preheat oven to 350°. In a small bowl, combine the first 5 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.
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2.
Cover and bake until a thermometer inserted in pork reads 145°, 2-1/4-2-3/4 hours. Let stand about 15 minutes before slicing.
Nutrition Facts
3 ounces cooked pork: 191 calories, 9g fat (3g saturated fat), 66mg cholesterol, 353mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 24g protein.
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