I got this recipe many years ago from a coworker. I love sauerkraut and it is good for the digestive system, so I was hooked.
4 lb pork loin roast
3/4 cup drained sauerkraut
1/2 onion, chopped
Brown sugar to taste, optional
Preheat oven to 350-degrees.
Split the roast lengthwise almost, but not quite, all the way through.
In a small bowl, combine the sauerkraut, onion and a touch of brown sugar to suit your taste. I don't need my kraut sweetened so I usually omit. Spread the mixture evenly inside the roast and tie or pin to hold together.
Bake at 350 degrees 2 1/2 hours or until done to suit you. Always be sure your port is fully cooked.
Savory Gravy:
Roast drippings
1/2 onion, chopped
1 tsp caraway seed
1/2 cup water
1 can celery soup
1/2 to 1 tbsp horseradish, according to taste
1 tsp mustard
In a saucepan, dilute the celery soup with the water. Add the remaining ingredients, stirring or whisking to smooth. While stirring, bring to a boil over medium-high heat. Cook until desired consistency. Serve with the roast.
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