Roast pork and sauerkraut
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Rolled pork roast | |
| Salt, pepper and garlic | ||
| Powder -- to taste | ||
| 2 | tablespoons | Margarine |
| 1 | To 2 | |
| Margarine | ||
| Until soft/golden | ||
| 1 | large | Jar |
| Caraway seeds | ||
| Apple juice | ||
| Applesauce and Apricot | ||
| Sauce: | ||
| 1 | large | Jar |
| 1 | can | Apricot halves -- drained |
| Nutmeg -- to taste | ||
| Cinnamon -- to taste | ||
| Onions -- sauted in | ||
| Sauerkraut -- drained | ||
| Applesauce | ||
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 2-3" 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 File