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Sauerkraut Stuffed Pork Roast Recipe
|Boneless pork loin roast||5 Pound|
|Sauerkraut||16 Ounce, rinsed and drained (1 can)|
|Packed brown sugar||2 Tablespoon|
|Caraway seed||1⁄2 Teaspoon|
|Plum jelly||1⁄4 Cup (4 tbs), melted (optional)|
Serving size: Complete recipe
Calories 4279 Calories from Fat 1293
% Daily Value*
Total Fat 143 g220.7%
Saturated Fat 43.9 g219.3%
Trans Fat 1.2 g
Cholesterol 1791.7 mg
Sodium 4102.4 mg170.9%
Total Carbohydrates 90 g30%
Dietary Fiber 14.1 g56.4%
Sugars 66.6 g
Protein 622 g1244.4%
Vitamin A 1.8% Vitamin C 112%
Calcium 31.4% Iron 121.1%
*Based on a 2000 Calorie diet
Separate halves and set aside, fat-side down.
In small mixing bowl, mix sauerkraut, brown sugar and caraway seed.
Press onto one half of roast.
Place other half, fat-side up, on top.
Tie with string in several places.
Remove cooking grid.
Center drip pan directly on lava rocks.
Skewer and balance roast on spit.
Rotiss at LOW with hood closed until internal temperature reaches 170°F, 2 1/4 to 3 hours, brushing with jelly during last 30 minutes of cooking.