PORK ROAST AND SAUERKRAUT RECIPE IN 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 W/ SAUERKRAUT EXCELLANTE RECIPE - FOOD.COM

Pork Roast W/ Sauerkraut Excellante Recipe - Food.com image

This recipe was given to me from my bro-in-law. It makes the pork roast juicy and the sauerkraut is so tasty sweetened this way by the juices from the pork roast. Buy fresh sauerkraut or the kind that is packaged in plastic bags, it's much crisper than the canned type. I always get asked for the recipe.

Total Time 4 hours 35 minutes

Prep Time 35 minutes

Cook Time 4 hours

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

4 1/2-5 lbs boneless pork roast
2 (2 lb) packages sauerkraut, rinsed and drained
4 tart green apples, such as Granny Smith, peeled, cored, and cut into thick slices
1 medium onion, diced
2/3-3/4 cup firmly packed brown sugar (depending on the sweetness of the apples)
2 teaspoons prepared mustard
1 teaspoon caraway seed
3/4 cup dry white wine

Steps:

Preheat oven to 450 degrees.
Rub the pork roast with salt and pepper, and put it in a large roasting pan and put in the oven, turning it to brown on all sides(approx. 20-30 minutes).
Remove the roast and lower the oven temperature to 250 degrees.
Scatter the sauerkraut all around the roast.
In a bowl, mix together the apples, onion, sugar, mustard and caraway seeds.
Sprinkle this mixture over the sauerkraut and drizzle the white wine over all.
Cover and roast at 250 degees for about 4 hours or until the pork is well done yet very tender, do not let the pork dry out (if there was not too much fat on the roast you may want to moisten it with additional wine).
Let the roast stand outside the oven for 10 minutes before serving.

Nutrition Facts : Calories 701.8, FatContent 24.6, SaturatedFatContent 8.8, CholesterolContent 219.3, SodiumContent 1666.7, CarbohydrateContent 39.3, FiberContent 7.7, SugarContent 29.7, ProteinContent 75.2

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