Sauerkraut Pork Supper

Name: Sauerkraut Pork Supper
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 8-10 servings
Cuisine: Europe, German
Ingredients: 2 cans (one 27 ounces, one 14 ounces), sauerkraut, undrained; 1 boneless rolled pork loin roast (4 to 5 pounds); 1 can (14-1/2 ounces) diced tomatoes, undrained; 3 celery ribs, cut into 1-inch pieces; 2 medium carrots, cut in half widthwise and quartered; 1 medium onion, quartered; 3 tablespoons brown sugar; 1/4 cup minced fresh parsley; 4 bay leaves; 1/2 teaspoon dried oregano; 1/4 teaspoon pepper

Total Time Prep: 10 min. Cook: 3 hours + standing

Yield 8-10 servings

Test Kitchen Approved

This recipe couldn't be easier—layer pork roast, vegetables and seasonings in a roasting pan, put it in the oven and forget it.

Ingredients

2 cans (one 27 ounces, one 14 ounces), sauerkraut, undrained
1 boneless rolled pork loin roast (4 to 5 pounds)
1 can (14-1/2 ounces) diced tomatoes, undrained
3 celery ribs, cut into 1-inch pieces
2 medium carrots, cut in half widthwise and quartered
1 medium onion, quartered
3 tablespoons brown sugar
1/4 cup minced fresh parsley
4 bay leaves
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Directions

Place half of the sauerkraut in a large roasting pan. Place pork roast over sauerkraut; top with remaining sauerkraut. Spoon tomatoes over top. Arrange the celery, carrots and onion around roast. Sprinkle brown sugar over tomatoes and sauerkraut. Add the parsley, bay leaves, oregano and pepper.
Cover and bake at 325° for 3 to 3-1/2 hours or until a thermometer reads 160°, basting occasionally with pan juices. Discard bay leaves. Let stand for 15 minutes before slicing.

This recipe couldn't be easier—layer pork roast, vegetables and seasonings in a roasting pan, put it in the oven and forget it.

Recipe Creator