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Pennsylvania-Style Pork Roast Recipe

Pennsylvania-Style Pork Roast Recipe

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 YIELD: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

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.

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.

Wine Pairings

Medium-Bodied White Wine

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