Apple Kraut Pork Roast Recipe
Ingredients
| Celery stalks | 3 , sliced | |
| 1/2 medium onion, cut in pieces | ||
| Butter/Margarine | 6 Tablespoon | |
| 3 medium apples, peeled, cut in eighths, and cored | ||
| Sauerkraut | 1 8 Ounce, undrained | |
| Croutons | 3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Ground sage | 1/2 Teaspoon | |
| 4- to 4 1/2 -pound pork rib roast, backbone loosened, pockets cut between ribs | ||
Directions
Put celery and onion in blender; add cold water to cover.
Blend till coarsely chopped; drain.
Cook in butter till tender but not brown.
Put apple and kraut in blender; blend till chopped.
Combine remaining ingredients, except pork.
Stuff 1/3 cup mixture into each pocket of roast.
Insert meat thermometer in center of meat.
Roast, fat side up, in open roasting pan at 325° till thermometer registers 170°, 2 hours.
Bake extra stuffing in 1-quart covered casserole last 1/2 hour.
Blend till coarsely chopped; drain.
Cook in butter till tender but not brown.
Put apple and kraut in blender; blend till chopped.
Combine remaining ingredients, except pork.
Stuff 1/3 cup mixture into each pocket of roast.
Insert meat thermometer in center of meat.
Roast, fat side up, in open roasting pan at 325° till thermometer registers 170°, 2 hours.
Bake extra stuffing in 1-quart covered casserole last 1/2 hour.
Chef
