Pork Roast
They don’t get more straightforward than this recipe. Serve this dish with your choice of rice, pasta or potato, and a colorful vegetable.
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Ingredients
- 7-8 pound boneless rolled pork roast
- 4 large cloves garlic cut in half
- 1 16 ounce can sauerkraut drained
- 4 large white onions quartered
- 4 large carrots pared and cut in half
- 3 cups water
Instructions
- Preheat oven to 375°F.
- Make 8 well-spaced stabs in the pork roast with a sharp paring knife.
- Insert the garlic clove halves deep into the flesh.
- Place in a roasting pan, on a bed of the sauerkraut, surrounded by the onion quarters and carrots.
- Add the water and cover with aluminum foil.
- Bake at 375°F for 25 minutes per pound, or until a meat thermometer reads an internal temperature of 180°F.
- Let roast stand for 10 minutes before slicing and serving.