Pennsylvania-Style Pork Roast |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 12 |
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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® polish kielbasa sausage or polish sausage, cut into 1/2-inch pieces |
Directions:
1. 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.
2. 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.
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