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Pennsylvania-Style Pork Roast

By: Ronda Jay Holcimb

"Our children wouldn't dream of eating sauerkraut until they tasted it with this tender and juicy pork roast at a family celebration. They devoured it and went back for seconds! Now it's a mainstay in my pork recipe file."

Rate/Review | Read Reviews (17)

Prep Time:
10 Min

Cook Time:
2 Hrs 15 Min

Ready In:
2 Hrs 25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon celery seed, crushed
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 (4 pound) boneless rolled pork loin roast
2 (14 ounce) cans sauerkraut with liquid
1 teaspoon sugar
1/2 pound fully cooked kielbasa or Polish sausage, cut into 1/2-inch pieces

Directions

In a small bowl, combine the first five ingredients; rub over roast. Place roast fat side up in a Dutch oven. Combine sauerkraut and sugar if desired. Spoon sauerkraut and sausage over and around roast. Cover and bake at 350 degrees F for 2-1/4 to 2-3/4 hours or until a meat thermometer reads 160 degrees F. Let stand for 15 minutes before slicing.