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Bavarian/Sauerkraut Pork Roast Dinner
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Description
This is an easy recipe to prepare. You can put it together and do other things while this wonderful meal bakes in the oven. My husband likes sauerkraut, but when I first made this, he said it was the best sauerkraut recipe he had ever tasted. The brown sugar is the secret! The sauerkraut, vegetables and pan juices taste great over mashed potatoes. If I have leftovers, I use them to make vegetable soup.
Ingredients
- 2 cans (14.5 Oz. Can) Bavarian Sauerkraut, Undrained
- 4 pounds Rolled Pork Loin Roast
- 1 can (14.5 Oz. Can) Diced Tomatoes, Undrained
- 3 stalks Celery, Cut Into 1 Inch Pieces
- 2 whole Carrots, Cut Into Half Widthwise And Quartered
- 1 whole Large Onion, Quartered And Then Each Quarter Cut In Half
- 3 Tablespoons Brown Sugar (I Use Light Brown Sugar)
- 2 Tablespoons Dried Italian Seasoning
- 3 whole Bay Leaves
- ¼ teaspoons Black Pepper
Preparation
1. Place half of the sauerkraut in a large roasting pan.
2. Place pork roast over the sauerkraut; top with remaining sauerkraut.
3. Spoon tomatoes over top. Arrange the celery, carrots and onion around the roast.
4. Sprinkle brown sugar over the tomatoes and sauerkraut.
5. Add the Italian seasoning, bay leaves, and pepper over the brown sugar.
6. Cover and bake at 325° for 3 hours or until a meat thermometer reads 160°, basting occasionally with pan juices.
7. Discard bay leaves. Let stand for 15 minutes before slicing to allow juices to distribute.
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hikchik on 3.5.2010
This was delish! Wonderful, easy recipe, and leftovers were even better. I served with smashed potatoes and it’s been added to our comfort food list.
hikchik on 1.31.2010
This sounds good. I’ve been looking for a good pork and sauerkraut recipe. This will be on our dinner list this week!