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Pennsylvania-Style Pork Roast

 Pennsylvania-Style Pork Roast
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.
12-16 ServingsPrep: 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 Johnsonville® Polish Kielbasa Sausage 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.

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Pennsylvania-Style Pork Roast (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer