Experience a flavorful twist on a classic dish with this pork roast and sauerkraut recipe, featuring smoked kielbasa for an extra touch of savory goodness.
Ingredients
- 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
Instruction
- Preheat oven to 350°. In a small bowl, combine the first 5 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 inserted in pork reads 145°, 2-1/4-2-3/4 hours. Let stand about 15 minutes before slicing.
