Sliced thick, this makes a wonderful entree but sliced thinner, placed on a fresh hard roll with grainy mustard and maybe a slice of Vadalia onion, well....
| 3 - 4 lb rolled pork roast | 1/4 cup brown sugar | |
| seasoned salt | -10 1/2 oz. can Golden Mushroom soup | |
| 1-16 oz. can Bavarian style saurkraut | 1 cup water | |
| 2 Tbs. butter | 1 Tbs. paprika | |
| 1 Golden Delicious apple | Freshly ground pepper | |
| 1 clove minced garlic | string | |
| 1 lg. onion, sliced |
Drain kraut and squeeze out as much water as possible. Peel apple, core and slice. Place butter in fry pan. Add kraut, apple, garlic and onion. Saute until onion is tender, but apple is not over-cooked. Add brown sugar and cook until sugar dissolves. Let cool to room temperature. Unroll pork roast and pound a little flatter with meat mallet. Season with seasoned salt. Spread with cooled kraut and re-roll and tie with string. Combine soup, water, paprika & pepper. Pour over roast and cover and cook at 350F for 1 1/2 - 2 hours. Add water as needed. Let stand for 20 minutes before slicing. Make gravy with pan drippings, if desired.