Search
by Ingredient

Roast Pork & Sauerkraut

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by mgmichelle

YIELD

servings

PREP

20 min

COOK

3 hrs

READY

3 hrs

Ingredients

1 1
EACH EACH PORK LOIN ROAST
rolled, loin *
1 1
X X SALT
pepper and garlic powder, to taste *
2 3E+1
TABLESPOONS ML MARGARINE
1 1
EACH EACH ONIONS
up to 2, sauted in margarine, until soft/golden
1 1
LARGE LARGE SAUERKRAUT
jar, drained *
1 1
1 1
X X APPLE JUICE *
Applesauce and apricot sauce
1 1
LARGE LARGE APPLESAUCE
jar *
1 1
CAN CAN APRICOT HALVES, CANNED
drained *
1 1
X X NUTMEG
to taste *
1 1
X X CINNAMON
to taste *

Directions

Sprinkle roast with salt, pepper and garlic powder.

Place in Dutch oven.

Place sauerkraut around roast.

Sprinkle with caraway seeds.

Add onions and butter.

Pour 2 to 3 inches of apple juice over meat and sauerkraut.

Cook, covered on top of stove over Low heat for 2½ to 3 hours.

Sauce: Combine sauce ingredients in small saucepan.

Heat over Low heat until hot.

Blend well.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 35g (1.2 oz)
Amount per Serving
Calories 87 59% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 78mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 1g
Vitamin A 5% Vitamin C 25%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

Email this recipe