Pennsylvania Dutch Pork Roast, Sauerkraut, Mashed Potatoes and Gravy, Green Beans and Apple Sauce for 100

I have my friend and workout partner, Dee, to thank for serving as my advisor on this recipe, as I am neither Dutch or from Pennsylvania.  Dee convinced me to roast the pork and serve it with sauerkraut (on the side), mashed potatoes and gravy, green beans and apple sauce.  I followed her suggestions and the meal was a huge success!  Thanks, Dee. 

Every third Monday, I prepare a hot meal for those in need through the Pottstown Cluster of Religious Communities.  The Cluster addresses the spiritual, social and basic needs of persons within the Greater Pottstown community.  To learn more about the Cluster, visit their website HERE.

Fr. Terry, of Christ Episcopal Church, blessed the food and the hungry.  Christ Episcopal is hosting the homeless every night, overnight, again this month.  There are at least four families who come seeking shelter who have children.  Homeless children.  The fact that a church in my town cares this much for those who are less fortunate gives me goose bumps.  How wonderful!  If you are looking for a church to call your own, I would visit this one as they are practicing what they preach.  Thank you, Christ Episcopal! ♥

Bev, Barb, Charlotte and Bob are the best volunteers EVER!  Bob's favorite restaurant is Henry's Cafe (see t-shirt).  Frank, the owner of Henry's Cafe, agreed to volunteer his time to help me cook my community meals.  Not only is he super nice, his food is out of this world delicious!   

PENNSYLVANIA DUTCH PORK ROAST

INGREDIENTS

• Pork roast/s (I used four roasts, total weight around 30 lbs. - *pork loin top loin roast boneless* is what it said on the wrappers)
• Olive oil
• Whole garlic cloves, peeled
• Salt and pepper
• Apple juice
• Beef stock
• Apples, cored and sliced
• Onions, peeled and sliced
• Bay leaves

DIRECTIONS

Using paper towels, blot roast (I'll be using singular *roast* to prevent confusion) so it's thoroughly dry.

Using a small, sharp knife, stab about 12 holes in each roast.  Insert one clove of garlic in each hole (all the way so no garlic is sticking out).

 
Using your hands, spread olive oil all over roast, including ends.  Sprinkle salt and pepper liberally over roast, including ends.

[Don your apron, if you haven't done so already].  Heat olive oil over medium-high heat in large cast iron pot.  Add roast and brown on all surfaces, including ends.  No wimpy browning.  Really brown it!  Much of the flavor comes from the browning so take your time and sear every surface.

Remove roast from pot and place in deep baking pan.  Pour juices from pot over roast.

Pour apple juice over roast (I divided about 1/2 gallon between two pans, each pan containing two roasts). 

 

Then pour beef stock over roast (I used about 4 cups between two pans, each pan containing two roasts).

Add bay leaves (I used about four or five leaves per pan).

Add sliced onions to pan (I divided about 8 large onions between two pans).

 

Add sliced apples to pan (I divided about 8 large apples between two pans).  Give your beloved a big hug and a kiss if he or she sliced all of the onions and apples (mine did!). ♥

Cover pan with aluminum foil and bake at 325 degrees for 3 1/2 hours, or until the internal temperature reaches 160 degrees.  

Remove roasts and let rest before carving. 
 

 
GRAVY:  To make gravy, strain pan juices into pot, reserving cooked onions and apples.  Over medium high heat, bring to a slow boil.  Add beef broth, if needed.  Mix corn starch with cold water and slowly add mixture to pot.  Stir until thickened. 

Slice pork and place on serving platter.  Top with cooked apples and onions, and a bit of the gravy.  Reserve most of the gravy for the mashed potatoes.

Serving suggestion:  Serve with mashed potatoes and gravy, sauerkraut (heated in a pot with caraway seeds), green beans and applesauce. 

Enjoy!



~Merrill ♥