Saturday, October 29, 2011

Pretty darn good pork and sauerkraut

Did you know that Giant Eagle sends coupons in the mail specific to what you?  I didn't know, until about a month ago when we got some coupons for $1 off each for bananas, Kraft grated parmesan cheese, pork, strawberries, and a few other things I can't remember.  After tearing apart the coupons and putting them in my purse I ended up carrying them around for around for almost a month.  During what was supposed to be a quick in-and-out grocery trip, I remembered them, (and remembered that we needed milk) so my little shopping basket became quite heavy.  All this to say, I bought a pork roast and was looking for a good pork roast recipe.  I found this one and am glad I did!  Nick said, "Add this to the 'make before not too long' list" so it must be good!

I had a small roast and squeezed it into a pretty small covered dish, covered it with the veggies and spices, and then squeezed the rest of my veggies into another small covered dish.  As a result of my squishing everything into small dishes there was a ton of liquid in both dishes.  The pork was more or less boiled in the juices from the sauerkraut and diced tomatoes.  This was probably not how it was intended to be, but it worked for us!  Also, when I made it I had a small roas, so I halved the sauerkraut, tomatoes, etc.  Here's the recipe:

Pretty darn good pork and sauerkraut
• 41 oz sauerkraut
• 1 - 4 lb. boneless pork loin roast
• 1 (14.5 oz.) can diced tomatoes, undrained
• 3 Celery ribs, cut into 1-inch pieces
• 2 medium carrots, cut in half widthwise and quartered (I substituted with a handful+ of baby
• 1 medium onion, quartered
• 3 tablespoons brown sugar
• 1/4 cup minced fresh parsley
• 4 bay leaves
• 1/2 tsp. dried oregano
• 1/4 tsp. pepper

1.  Preheat oven to 325°.  Place half of the sauerkraut in a large roasting pan.  Place pork roast over sauerkraut; top with remaining sauerkraut.  Spoon tomatoes over top.  Arrange the celery, carrots, and onion around the roast.  Sprinkle brown sugar overtop.  Add parsley, bay leaves, oregano, and pepper.

2.  Cover and bake for 3 to 3 1/2 hours or until a meat thermometer reads 160°F, basting occasionally with pan juices.  Discard bay leaves.  Let stand for 15 minutes before slicing.

Source: Sauerkraut Pork Supper

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