*Cook's note: You may need more sauerkraut depending on size of roast. You can also buy some brands of sauerkraut sealed in plastic bags in refrigerator section. Get plain sauerkraut (no seasonings).
- 4-pound boneless pork loin roast
- 2 15-ounce jars sauerkraut or 1 large jar
- Garlic salt
Place pork roast fat side up in baking pan (sometimes a metal pan browns the juices more). Do not cover.Sprinkle some garlic salt all over the roast
Bake at 325F for approximately 1 to 1 1/2 hours. Use a meat thermometer to be sure it's done.
Add sauerkraut the last 45 minutes, stirring it into the juices with a fork so it will brown up (do this a few times during baking). I also add a little extra water if needed so it doesn't get dry. The sauerkraut is also great over mashed potatoes.