OVEN PORK ROAST WITH VEGETABLES RECIPES

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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

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

SUNDAY PORK ROAST RECIPE: HOW TO MAKE IT



Sunday Pork Roast Recipe: How to Make It image

Mom would prepare pork roast for our family, friends and customers at the three restaurants she and Dad owned. The herb rub and vegetables give it a remarkable flavor. It's one of my favorite pork roast recipes. —Sandi Pichon, Memphis, Tennessee

Provided by Taste of Home

Categories     Dinner

Total Time 02 hours 05 minutes

Prep Time 20 minutes

Cook Time 01 hours 45 minutes

Yield 12 servings.

Number Of Ingredients 10

2 medium onions, chopped
2 medium carrots, chopped
1 celery rib, chopped
4 tablespoons all-purpose flour, divided
1 bay leaf, finely crushed
1/2 teaspoon dried thyme
1-1/4 teaspoons salt, divided
1-1/4 teaspoons pepper, divided
1 boneless pork loin roast (3 to 4 pounds)
1/3 cup packed brown sugar

Steps:

  • Preheat oven to 325°. Place vegetables on bottom of a shallow roasting pan. Mix 2 tablespoons flour, bay leaf, thyme, and 1 teaspoon each salt and pepper; rub over roast. Place roast on top of vegetables, fat side up. Add 2 cups water to pan., Roast, uncovered, 1-1/2 hours. Sprinkle brown sugar over roast. Roast 15-20 minutes longer or until a thermometer reads 140°. (Temperature of roast will continue to rise another 5-10° upon standing.), Remove roast to a platter. Tent with foil; let stand 15 minutes before slicing., Strain drippings from roasting pan into a measuring cup; skim fat. Add enough water to the drippings to measure 1-1/2 cups., In a small saucepan over medium heat, whisk remaining flour and 1/3 cup water until smooth. Gradually whisk in drippings mixture and remaining salt and pepper. Bring to a boil over medium-high heat, stirring constantly; cook and stir 2 minutes or until thickened. Serve roast with gravy.

Nutrition Facts : Calories 174 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 280mg sodium, CarbohydrateContent 8g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 22g protein. Diabetic Exchanges 3 lean meat

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