Penny Ashton - 1990 |
Oven 450° then 350° | |||
| ROAST PORK & SAUERKRAUT | ||||
| Roast Loin of Pork with Sauerkraut & gravy Baked Sweet Potatoes Green Peas Apple Sauce | ||||
Allow 1 chop per person or allow 3 servings per pound for boneless roast. Preheat oven to 450°, then turn it down to 350° as soon as you put the roast in. Cook uncovered 30-35 min. per lb. | ||||
| 1 | Loin of Pork OR Rolled Boston Butt Roast | > | Place fat side up on rack in Roaster. | |
| 1-2 | cans | Sauerkraut | > | Drain. Place in casserole. Mix in onion. Add ½ can of water. Put extra chop on top. Bake along with roast. |
| 1 | Shoulder Chop | |||
| 1 | med | Onion (chopped) | ||
| Last Hour: | ||||
| Sweet Potatoes | > | Wash. Bake 1 hour. | ||
| Make Pan Gravy in roasting pan. The pork gravy is served over the sauerkraut and cuts the sharpness. | ||||
| Frozen Green Peas can be cooked in oven if there is space. Dot with butter, cook 35-40 min. in covered casserole. Stir a couple of times to break up ice. | ||||