Gluten-Free Boneless Pork Roast with Sauerkraut Recipe
Author: Deena Segal
Prep time: 5 mins
Cook time: 80 mins
Total time: 1 hour 25 mins
The air is crisp, the leaves are falling and all I can think about is a nice Boneless Pork Roast with Sauerkraut. This main dish is gluten-free, high in probiotics, absolutely delicious, and looks like you spent all day slaving in a hot kitchen; which you absolutely will not! Whether it's a quiet family dinner or entertaining guests, this pork roast is the way to go. Your family will be overjoyed and your guests wowed. This recipe is simplicity itself.
  • 4 pound boneless pork roast, thawed
  • 16 ounce bag fresh sauerkraut, undrained
  • 1 large roasting bag (optional)
  1. Preheat the oven to 350° F.
  2. Open the roasting bag and cut several slits in the top to let the steam escape. Place the bag on the bottom of a broiler pan (not the rack), or in a large baking dish or casserole (see note).
  3. Rinse the pork roast and pat it dry. Place the roast in the roasting bag.
  4. Pour the sauerkraut and it’s liquid over the roast. Close the roasting bag with the twist tie that comes with it.
  5. Place the pork in the oven and roast for 20 minutes per pound, approximately 80 minutes. After the first hour check the roast for doneness with an instant meat thermometer. When the pork registers 160 degrees on the instant meat thermometer, it’s done.
  6. Take the roast out of the oven and cut the top of the bag open. Let the roast rest for 5 to 10 minutes before slicing.
Calories: 462 Fat: 29g (262 Calories from Fat) Sugar: 0g Fiber: 2g Protein: 46g
If you don’t have a roasting bag, follow the recipe directions, but place the roast and sauerkraut in a casserole with a lid. Cover it while cooking.

Sliced thinly, it makes terrific “sandwiches” layered with crisp lettuce, sliced onions, tomatoes, and mayonnaise. For an extra kick, sprinkle the pork with some garlic salt.
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