Apple Kraut Pork Roast
|Celery stalks||3 , sliced|
|Onion||1⁄2 Medium, cut into pieces|
|Apples||3 Medium, peeled, cut in eighths, and cored|
|Canned sauerkraut||8 Ounce, undrained (1 Can)|
|Croutons||3 Cup (48 tbs)|
|Ground sage||1⁄2 Teaspoon|
|Pork rib roast||4 1⁄2 Pound, backbone loosened, pockets cut between ribs|
Put celery and onion in blender; add cold water to cover.
Blend till coarsely chopped; drain.
Cook in butter till tender but not brown.
Put apple and kraut in blender; blend till chopped.
Combine remaining ingredients, except pork.
Stuff 1/3 cup mixture into each pocket of roast.
Insert meat thermometer in center of meat.
Roast, fat side up, in open roasting pan at 325° till thermometer registers 170°, 2 hours.
Bake extra stuffing in 1-quart covered casserole last 1/2 hour.