Best Crown Roast Of Pork With Sauerkraut Recipes

PENNSYLVANIA-STYLE PORK ROAST

Pennsylvania-Style Pork Roast image

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.

Provided by Taste of Home

Categories Dinner

Time 2h25m

Yield 16 servings.

Number Of Ingredients 9

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

Steps:

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 at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 160°. Let stand for 15 minutes before slicing.

Nutrition Facts :

PORK ROAST W/ SAUERKRAUT EXCELLANTE

Pork Roast W/ Sauerkraut Excellante image

This recipe was given to me from my bro-in-law. It makes the pork roast juicy and the sauerkraut is so tasty sweetened this way by the juices from the pork roast. Buy fresh sauerkraut or the kind that is packaged in plastic bags, it's much crisper than the canned type. I always get asked for the recipe.

Provided by candlelady9ah

Categories Pork

Time 4h35m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

4 1/2-5 lbs boneless pork roast
2 (2 lb) packages sauerkraut, rinsed and drained
4 tart green apples, such as Granny Smith, peeled, cored, and cut into thick slices
1 medium onion, diced
2/3-3/4 cup firmly packed brown sugar (depending on the sweetness of the apples)
2 teaspoons prepared mustard
1 teaspoon caraway seed
3/4 cup dry white wine

Steps:

Preheat oven to 450 degrees.
Rub the pork roast with salt and pepper, and put it in a large roasting pan and put in the oven, turning it to brown on all sides(approx. 20-30 minutes).
Remove the roast and lower the oven temperature to 250 degrees.
Scatter the sauerkraut all around the roast.
In a bowl, mix together the apples, onion, sugar, mustard and caraway seeds.
Sprinkle this mixture over the sauerkraut and drizzle the white wine over all.
Cover and roast at 250 degees for about 4 hours or until the pork is well done yet very tender, do not let the pork dry out (if there was not too much fat on the roast you may want to moisten it with additional wine).
Let the roast stand outside the oven for 10 minutes before serving.

Nutrition Facts : Calories 701.8, Fat 24.6, SaturatedFat 8.8, Cholesterol 219.3, Sodium 1666.7, Carbohydrate 39.3, Fiber 7.7, Sugar 29.7, Protein 75.2

PORK ROAST WITH SAUERKRAUT

Pork Roast with Sauerkraut image

Categories Pork Bake Roast

Yield serves 8 to 10

Number Of Ingredients 3

Ingredients

2 pounds sauerkraut, undrained
1 4-pound Boston butt pork roast
1/2 cup packed light brown sugar

Steps:

Preheat the oven to 375°F.
Spread the sauerkraut and its liquid in the bottom of a 10 × 12 × 3-inch roasting pan. Push the pork roast down into the sauerkraut and sprinkle with the brown sugar.
Cover the pan and bake for 1 hour and 30 minutes, or until the roast registers 170°F on a meat thermometer. Remove the meat to a platter and spoon the drained sauerkraut around the roast.
From Gwen
Betty loves to cook but doesn't like to eat alone. (Who does?) I'm fortunate to be on her invitee list!

GERMAN STYLE ROAST PORK WITH CARAMELIZED SAUERKRAUT

German Style Roast Pork With Caramelized Sauerkraut image

Searing this pot roast locks in the juices and creates a good crust. When caramelizing the sauerkraut with onions, a little butter, olive oil, and brown sugar, the outcome is a buttery, sweet, and tangy mixture. Roasting the pot roast in the sauerkraut and onions turns it into a tender, buttery roast. Cut a slice, smother with...

Provided by Helene Mulvihill

Categories Roasts

Time 2h45m

Number Of Ingredients 18

Ingredients

3 Tbsp butter
3 Tbsp olive oil
1 large onion, sliced
1 Tbsp minced garlic
2 can(s) sauerkraut (14 oz)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp ground thyme
1/4 c brown sugar
3 to 4 lb pork roast (with or without bones)
all-purpose flour
salt
pepper
ground thyme
garlic powder
3 Tbsp olive oil
1/3 c chicken stock

Steps:

1. In a saute pan, heat butter and olive oil until butter is melted.
2. Add onions and cook for 3 minutes.
3. Add garlic, then sauerkraut. Lower temp to low simmer.
4. Add salt, pepper, garlic powder, thyme, and brown sugar.
5. Stir well then let it cook for about half hour to 40 minutes at a very low temp. Stir about every 5 to 7 minutes.
6. At the very end of caramelizing the sauerkraut mixture, turn the heat up to medium and let this sit for a few minutes to brown.
7. Scrape into a covered dish or Dutch oven.
8. Next, rub the roast with salt, pepper, ground thyme and garlic powder.
9. Dust with flour.
10. Fry in remaining 3 Tbsp of olive oil on each side until browned.
11. Put on top of kraut.
12. Pour chicken stock into the pan to deglaze the pan. Bring to a boil.
13. Pour over roast.
14. Cover and set in a 325 degree oven for one hour.
15. Remove lid then continue to bake until internal temp is over 170 degrees.
16. Usually takes about 2 hours, but might be less or more depending on the size of roast and if you've got bones.