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: 16 servings.
Cuisine: Europe, German
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 smoked kielbasa or Polish sausage, cut into 1/2-inch pieces

TOTAL TIME: Prep: 10 min. Cook: 2-1/4 hours + standing YIELD: 16 servings.

Our children first had this tender and juicy pork roast with sauerkraut at a family celebration. They devoured it and went back for seconds! Now it's a mainstay in my 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 smoked kielbasa or Polish sausage, cut into 1/2-inch pieces

Directions

1. Preheat oven to 350°. In a small bowl, combine the first 5 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 until a thermometer inserted in pork reads 145°, 2-1/4-2-3/4 hours. Let stand about 15 minutes before slicing.

Nutrition Facts

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

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