Pork Roast With Sauerkraut Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 1 32-ounce jar sauerkraut, drained | ||
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Chicken broth | 1 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| 1 teaspoon salt seeds | ||
| Sage | 1 Teaspoon, rubbed | |
| Sugar | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 3/4 Teaspoon | |
| 2 1/2 to 3 pounds pork shoulder roast, boned and tied | ||
Directions
1. Combine all ingredients, except pork, in a 3-quart glass casserole. Bury pork, fat-side-down, in the middle of the mixture, cover. Microwave at Power Level 5 for .15 minutes.
2. Turn pork fat-side-up. Insert temperature probe. Microwave, uncovered, at Power Level 5 until internal temperature of the meat reaches 170°F. Let stand, coverd, 10 minutes before serving to complete cooking.
2. Turn pork fat-side-up. Insert temperature probe. Microwave, uncovered, at Power Level 5 until internal temperature of the meat reaches 170°F. Let stand, coverd, 10 minutes before serving to complete cooking.
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