PORK ROAST & SAUERKRAUT RECIPE BAKED IN THE OVEN, PERFECT ...
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
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 WITH SAUERKRAUT – CAN'T STAY OUT OF THE KITCHEN
Delicious old-world recipe for pork roast with potatoes and sauerkraut. It's terrific for holidays like Easter, company dinners or special occasions. This easy recipe includes only a handful of ingredients and is gluten free including a recipe for gluten free gravy.
Provided by Teresa
Categories Pork Main Dish
Total Time 20 minutes
Yield 8
Number Of Ingredients 12
Steps:
- Salt and pepper roast, dredge in flour and brown in large roasting pan in a few tablespoonfuls of oil.
- Sprinkle with salt and pepper again and place in roaster pan with a rack.
- Add a cup or two of water.
- Cover and cook in oven 2-3 hours at 350°. (Depending on how large the cut of meat).
- Drain off fat and save drippings for gravy.
- Wash and rinse sauerkraut and place in roaster with potatoes.
- Add an additional cup of water.
- Cover and cook an additional hour or so until potatoes are fork-tender.
- Make gravy with any leftover drippings.
- Whisk flour mixture into drippings in bottom of pan.
- Season with salt, pepper and garlic powder, to taste.
- Add a few drops of Kitchen Bouquet.
- Add about 1-2 cups of hot water or as needed to make gravy.
- Allow to boil and thicken.
- This may take about 5-10 minutes.
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Calories 350 calories per serving
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