Ingredients
2 cans (one 27 ounces, one 14 ounces), sauerkraut, undrained1 boneless rolled pork loin roast (4 to 5 pounds)1 can (14-1/2 ounces) diced tomatoes, undrained3 celery ribs, cut into 1-inch pieces2 medium carrots, cut in half widthwise and quartered1 medium onion, quartered3 tablespoons brown sugar1/4 cup minced fresh parsley4 bay leaves1/2 teaspoon dried oregano1/4 teaspoon pepper
Preparation
Place half of the sauerkraut in a large roasting pan. Place pork roast over sauerkraut; top with remaining sauerkraut. Spoon tomatoes over top. Arrange the celery, carrots and onion around roast. Sprinkle brown sugar over tomatoes and sauerkraut. Add the parsley, bay leaves, oregano and pepper.
Cover and bake at 325° for 3 to 3-1/2 hours or until a thermometer reads 160°, basting occasionally with pan juices. Discard bay leaves. Let stand for 15 minutes before slicing.
