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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.
  • Total Time
    Prep: 10 min. Cook: 2 hours 10 min. + standing
  • Makes
    16 servings


  • 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


  • 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 thermometer reads 160°. Let stand for 15 minutes before slicing.

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  • Paul
    Jan 5, 2019

    Made this recipe this evening. Quite frankly it just cost me about $20.00. Cooked at 325° for only 2 hours and quite frankly this was the MOST overcooked pork loin I've ever had. MAYBE an hour tops is all this recipe requires. I'm actually kind of pissed off. Why in God's name would you recommend cooking a pork loin for 2.5 hours??? Maybe if you're cooking it at 225°. Really wish I could get reimbursed for this waste of food. After only 2 hours pork loin temp hit 202°. Why would ANYONE suggest this cooking method. NOT HAPPY. THIS WAS SUPPOSED TO BE MY DINNER FOR THE WEEK.

  • rebelwithoutaclue
    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!