Bavarian/Sauerkraut Pork Roast Dinner

• 2 cans (14.5 Oz. Can) Bavarian Sauerkraut, Undrained
• 4 pounds Rolled Pork Loin Roast
• 1 can (14.5 Oz. Can) Diced Tomatoes, Undrained
• 3 stalks Celery, Cut Into 1 Inch Pieces
• 2 whole Carrots, Cut Into Half Widthwise And Quartered
• 1 whole Large Onion, Quartered And Then Each Quarter Cut In Half
• 3 Tablespoons Brown Sugar (I Use Light Brown Sugar)
• 2 Tablespoons Dried Italian Seasoning
• 3 whole Bay Leaves
• 1/4 teaspoons Black Pepper

1. 1.
2. Place half of the sauerkraut in a large roasting pan.
3. 2.
4. Place pork roast over the sauerkraut; top with remaining sauerkraut.
5. 3.
6. Spoon tomatoes over top.
7. Arrange the celery, carrots and onion around the roast.
8. 4.
9. Sprinkle brown sugar over the tomatoes and sauerkraut.
10. 5.
11. Add the Italian seasoning, bay leaves, and pepper over the brown sugar.
12. 6.
13. Cover and bake at 325 degrees for 3 hours or until a meat thermometer reads 160 degrees , basting occasionally with pan juices.
14. 7.
15. Discard bay leaves.
16. Let stand for 15 minutes before slicing to allow juices to distribute.

bavarian sauerkraut, rolled pork, tomatoes, stalks celery, carrots, onion, brown sugar, italian seasoning, bay leaves, black pepper

Taken from tastykitchen.com/recipes/main-courses/bavariansauerkraut-pork-roast-dinner/ (may not work)