Pork Roast With Sauerkraut


1 Pork Roast
The Original Instant Gourmet to taste
1 Bag Sauerkraut
1 Can of diced tomatoes
1 Large onion
4 Cloves garlic
1 Cup white wine
1 Can low salt chicken broth Potatoes
Rye bread


Purchase a pork roast to fit in a large Dutch oven. Season with Original and let set overnight. Next day, brown roast in Dutch oven and set aside. In a large bowl add fresh kraut (from the bag and not can) that you have rinsed in cold water. Add a large chopped onion, 4 cloves of garlic and a can of diced tomatoes. Add Original and mix well. By hand, put this mixture around the pork roast. Add white wine and low salt chicken broth to cover roast. Bake, covered, in the oven (350) for about 4 hours. Remove cover and stir the kraut and then bake in oven until nicely browned. If there is room, add peeled potatoes to the kraut while baking. You may have to add more chicken broth.

Enjoy with some Jewish rye with butter to soak up the yummy juices.

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