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pork and sauerkraut by rose

(2 ratings)
Recipe by
Rose Rauhauser
Bronx, New York to York, PA

This is a traditional New Year's Day dish in Pennsylvania. This is just before it went into the oven. I carved it and before I could take a picture, my family had it on there plates and there wasn't much left to take a picture. Oh well,I'll take another picture of it done another time.

(2 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 2 Hr 30 Min
method Bake

Ingredients For pork and sauerkraut by rose

  • 5 lb.
    boned and rolled pork roast, white meat
  • 3
    packages sauerkraut
  • 6
    slices crispy bacon crumbled

How To Make pork and sauerkraut by rose

  • 1
    Preheat oven at 450. 1 cup of flour for dredging seasoned with salt, pepper, garlic powder and dried tarragon. Mix together and dredge the pork roast in it and place in pan. Open and drain the sauerkraut and place it around the roast. Crumble the bacon and place through the sauerkraut for added flavor. Place the roast in the 450 oven for the first 15 minutes. Drop the oven down to 350. The roast cooks at 30 minutes per pound. This roast was 5 pounds, it cooked for 2 1/2 hours or until your thermometer reaches 185 internal temperature. Do not cover the roast with foil. Remove at 185 let rest 20 minutes. Cut in large slices surround with sauerkraut and serve.

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