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.
Reviews
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.
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!