Pennsylvania-Style Pork Roast

Name: Pennsylvania-Style Pork Roast
Prep time: 10 min
Cook time: 2 h 15 min
Total time: 2 h 25 min
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® Fully Cooked Polish Kielbasa Sausage Rope, cut into 1/2-inch pieces

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.

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® Fully Cooked Polish Kielbasa Sausage Rope, 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 thermometer reads 160°. Let stand for 15 minutes before slicing.

Nutrition Facts

3 ounce-weight: 191 calories, 9g fat (3g saturated fat), 66mg cholesterol, 353mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 24g protein.

Originally published as Pennsylvania-Style Pork Roast in Country Woman September/October 2002

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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!