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Pennsylvania-Style Pork Roast

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.
  • Total Time
    Prep: 10 min. Cook: 2 hours 10 min. + standing
  • Makes
    16 servings


  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon celery seed, crushed
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • 1 boneless rolled pork loin roast (4 to 5 pounds)
  • 2 cans (14 ounces each) sauerkraut, undrained
  • 1 teaspoon sugar, optional
  • 8 ounces smoked kielbasa or Polish sausage, cut into 1/2-inch pieces


  • Preheat oven to 350°. 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 until a thermometer reads 145°, 2-1/4 to 2-3/4 hours. Let stand for 15 minutes before slicing.
Nutrition Facts
3 ounces cooked pork: 191 calories, 9g fat (3g saturated fat), 66mg cholesterol, 353mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 24g protein.

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