- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon celery seed, crushed
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon pepper
- 1 (4 pound) boneless rolled pork loin roast
- 2 (14 ounce) cans sauerkraut with liquid
- 1 teaspoon sugar
- 1/2 pound fully cooked kielbasa or Polish sausage, cut into 1/2-inch pieces
- In a small bowl, combine the first five ingredients; rub over roast. Place roast fat side up in a Dutch oven. Combine sauerkraut and sugar if desired. Spoon sauerkraut and sausage over and around roast. Cover and bake at 350 degrees F for 2-1/4 to 2-3/4 hours or until a meat thermometer reads 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.