Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Rolled pork roast |
\N \N | Salt, pepper and garlic |
\N \N | Powder -- to taste |
2 tablespoons | Margarine |
1 \N | To 2 |
\N \N | Margarine |
\N \N | Until soft/golden |
1 large | Jar |
\N \N | Caraway seeds |
\N \N | Apple juice |
\N \N | Applesauce and Apricot |
\N \N | Sauce: |
1 large | Jar |
1 can | Apricot halves -- drained |
\N \N | Nutmeg -- to taste |
\N \N | Cinnamon -- to taste |
\N \N | Onions -- sauted in |
\N \N | Sauerkraut -- drained |
\N \N | Applesauce |
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 2-3" of apple juice over meat and sauerkraut.
Cook, covered on top of stove over Low heat for 2½-3 hours. Sauce: Combine sauce ingredients in small saucepan. Heat over Low heat until hot. Blend well.
Recipe By : Margaret Mitchell/Bobb1744 From: Date: 05/27