Sauerkraut Pork Supper Recipe

• 4 oz Sauerkraut
• 4 pound boneless rolled Pork Loin Roast
• 14.5 oz Tomatoes (diced)
• 3 Celery Ribs (cut into 1-inch pieces)
• 2 medium Carrots (cut in half widthwise and quartered)
• 1 medium Onion (quartered)
• 3 tbsp Brown Sugar
• 1/4 cup fresh Parsley (minced)
• 4 Bay Leaves
• 1/2 tsp dried Oregano
• 1/4 tsp Pepper

• In a large roasting pan place half of the sauerkraut.
• Over the sauerkraut place the pork roast and top with the remaining half of the sauerkraut.
• Now spoon the tomatoes over the top and arrange the celery, carrots and onion around the roast.
• Over it sprinkle the brown sugar and add the parsley, bay leaves, oregano and pepper.
• Bake at 325 degrees F for 3 ½ hours basting occasionally with the pan juices.
• Discard the bay leaves and cool for 15 minutes before slicing.