POLISH KRAUT RECIPES

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.

Steps:

• Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently., Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan., Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.