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Mouth Watering Sauerkraut Pork Supper Recipe

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This recipe for Mouth Watering Sauerkraut Pork Supper, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sydney Saunders and her mom, Gerrie
Added: Tuesday, September 30, 2008


1 T. olive oil
16 oz. sauerkraut, undrained
2 lb. boneless rolled pork loin roast or port tenderloin
14.5 oz. can diced tomatoes, undrained
3 celery ribs, cut into 1-inch pieces
2 med. carrots, cut in half widthwise and quartered
1 med. onion, quartered
3 T. brown sugar
1/8 c. minced fresh parsley
1/2 t. dried oregano
1/4 t. thyme
1/4 t. pepper

Preheat oven to 325. Brown roast quickly in large roasting pan on top of stove. Remove from heat. Add sauerkraut, top with tomatoes. Arrange the celery, carrots and onion around the roast. Sprinkle with brown sugar. Add parsley, oregano, thyme and pepper. Cover and bake at 325 for 2-2 1/2 hours or until a meat thermometer reads 160. Baste occasionally with pan juices. Let stand 10 minutes before slicing.




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