PENNSYLVANIA-STYLE PORK ROAST
We owe the Pennsylvania Dutch not only the American popularity of pretzels, but also this dish made of pork and sauerkraut, which is traditionally served steaming hot on a large plate at the center of the table.
1 TSP (5 ML) Dehydrated onion
2 TSP (10 ML) Garlic salt
1 TSP (5 ML) Mustard seeds, ground
2 TSP (10 ML) Worcestshire sauce or wine vinegar
A pinch of ground black pepper
2 Kilos pork loin
3 CUPS (750 ML) Simple sauerkraut, wrung out
A pinch of sugar
1 Smoke sausage, cut into rounds
Dijon mustard or horseradish, for serving
Preheat the oven to 350°F (175°C).
In a small bowl, mix together the dehydrated onion, garlic salt, mustard seeds, Worcestershire sauce, and pepper.
Place the pork loin in a dutch oven and rub it with the spice mixture. Cover with the sauerkraut and sugar.
Roast the pork in the oven, covered, for about 2 and a half hours, or until a meat thermometer registers an internal temperature of 160°F (71°C). While you wait, heat the sauerkraut on low heat in a pot.
Remove the roast from the oven. Cover with aluminum foil and let stand 15 minutes before serving. Serve with sauerkraut, smoked sausage, and garnish with dijon mustard or horseradish.