Pennsylvania-style pork roast

By kimvess

Ingredients

• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. clery seed, crushed
• 1 tsp. Worcestershire sauce
• 1/4 tsp. pepper
• 1 boneless rolled pork lion roast (4 to 5 pounds)
• 2 cans (14 oz each) sauerkraut, undrained
• 1 tsp. sugar
• 8 oounces fully cooked kielbasa sausage, cut into 1/2 inch pieces

Preparation

Step 1

In a small bowl, combine the first five ingredients, rub over roast. Place roast fat side up in a Dutch oven. Combine sauerkraut and sausage over and around roast.

Cover and bake at 350 for 2 1/4 to 2 3/4 hours or until a meat thermometer reads 160. Let stand for 15 minutes before slicing.