Sauerkraut Pork Supper

• 2 cans (one 27 ounces, one 14 ounces), sauerkraut, undrained
• 1 boneless rolled pork loin roast (4 to 5 pounds)
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 3 celery ribs, cut into 1-inch pieces
• 2 medium carrots, cut in half widthwise and quartered
• 1 medium onion, quartered
• 3 tablespoons brown sugar
• 1/4 cup minced fresh parsley
• 4 bay leaves
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper

1. 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.
2. Cover and bake at 325u0b0 for 3 to 3-1/2 hours or until a thermometer reads 160u0b0, basting occasionally with pan juices. Discard bay leaves. Let stand for 15 minutes before slicing.

sauerkraut, rolled pork, tomatoes, celery, carrots, onion, brown sugar, fresh parsley, bay leaves, oregano, pepper

Taken from www.tasteofhome.com/recipes/sauerkraut-pork-supper/ (may not work)