| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
8 |
Servings |
INGREDIENTS
| 5 |
lb |
Pork roast; loin best |
| 3 1/2 |
c |
Sauerkraut; * |
| 8 |
oz |
Tomato sauce |
| 3/4 |
c |
Molasses; divided |
| 1/2 |
c |
Vinegar |
| 3 |
|
Apples; medium,cored,sliced |
| 1/3 |
c |
Butter; melted |
| 2 |
tb |
Lemon juice |
| 1/2 |
ts |
Cinnamon |
INSTRUCTIONS
* Rinse and drain sauerkraut.
Put pork on rack in shallow baking pan. Season with salt and pepper.
Bake in preheated slow oven (325 deg) for 2 hours. Combine tomato sauce,
1/2 c. molasses, vinegar and sauerkraut. Pour off excess fat from roast and
cover with sauerkraut mixture. Bake 45 min. longer or until meat reaches
165 deg.
Combine remaining 1/4 c. molasses with apples, butter, lemon juice and
cinnamon. Cook over low heat for 20 min.
Serve pork and sauerkraut on platter surrounded by apple slices.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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