HOW LONG TO COOK PORK ROAST IN DUTCH OVEN RECIPES

Name: Pork Roast & Sauerkraut
Prep time: 25 min
Cook time: 1 h
Total time: 2 h 5 min
Yield: 6
Cuisine: German
Ingredients: 3 pound Boneless Pork Roast; 1 (2 pound) package Frank's Kraut; Salt & Pepper; Olive oil; 4 stalks celery, chunked; 1 medium sweet onion, cut in chunks; 1/2 cup brown sugar

PORK ROAST & SAUERKRAUT RECIPE BAKED IN THE OVEN, PERFECT ...

Pork Roast & Sauerkraut Recipe Baked in the Oven, Perfect ... image

Perfectly roasted pork roast, sitting on a bed of Frank's Sauerkraut. Bringing the family together for decades.

Provided by Michaela Kenkel

Total Time 2 hours 5 minutes

Prep Time 25 minutes

Cook Time 1 hours

Yield 6

Number Of Ingredients 7

Ingredients

3 pound Boneless Pork Roast
1 (2 pound) package Frank's Kraut
Salt & Pepper
Olive oil
4 stalks celery, chunked
1 medium sweet onion, cut in chunks
1/2 cup brown sugar

Steps:

Preheat oven to 325 degrees.
Rinse pork roast, and pat dry, generously sprinkle it with salt and pepper and rub in all over the roast.
Coat the bottom of your dutch oven in a couple of Tablespoons of Olive oil, and place on the stove on Medium-High heat. Place roast in pan and sear on all sides until it's a nice golden brown. About 5 minutes per side. (Don't forget the ends!) Remove roast and set aside while you clean the bottom of the pan out. Getting rid of the little burnt bits and excess oil.
Place the sauerkraut, with all of the liquid in the bottom of the dutch oven and sprinkle with brown sugar.
Place the roast in the middle. Sprinkle onions and celery around the roast.
Cover and bake 20 minutes per pound. 60 Minutes for a three pound roast.
Roast should meet an internal temperature of 150 degrees.
Remove from oven, let stand for 10 minutes before slicing.

Nutrition Facts : Calories 1004 calories, CarbohydrateContent 22 grams carbohydrates, CholesterolContent 248 milligrams cholesterol, FatContent 73 grams fat, FiberContent 1 grams fiber, ProteinContent 62 grams protein, SaturatedFatContent 27 grams saturated fat, ServingSize 1, SodiumContent 875 grams sodium, SugarContent 19 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 38 grams unsaturated fat

PORK ROAST & SAUERKRAUT RECIPE BAKED IN THE OVEN, PERFECT ...

Pork Roast & Sauerkraut Recipe Baked in the Oven, Perfect ... image

Perfectly roasted pork roast, sitting on a bed of Frank's Sauerkraut. Bringing the family together for decades.

Provided by Michaela Kenkel

Total Time 2 hours 5 minutes

Prep Time 25 minutes

Cook Time 1 hours

Yield 6

Number Of Ingredients 7

Ingredients

3 pound Boneless Pork Roast
1 (2 pound) package Frank's Kraut
Salt & Pepper
Olive oil
4 stalks celery, chunked
1 medium sweet onion, cut in chunks
1/2 cup brown sugar

Steps:

Preheat oven to 325 degrees.
Rinse pork roast, and pat dry, generously sprinkle it with salt and pepper and rub in all over the roast.
Coat the bottom of your dutch oven in a couple of Tablespoons of Olive oil, and place on the stove on Medium-High heat. Place roast in pan and sear on all sides until it's a nice golden brown. About 5 minutes per side. (Don't forget the ends!) Remove roast and set aside while you clean the bottom of the pan out. Getting rid of the little burnt bits and excess oil.
Place the sauerkraut, with all of the liquid in the bottom of the dutch oven and sprinkle with brown sugar.
Place the roast in the middle. Sprinkle onions and celery around the roast.
Cover and bake 20 minutes per pound. 60 Minutes for a three pound roast.
Roast should meet an internal temperature of 150 degrees.
Remove from oven, let stand for 10 minutes before slicing.

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