Submitted by Kathy Corbin

About the cook: I am a 65 year old wife, mother, grandmother and have been a nurse practitioner for almost 20 years. All of my life I have been obsessed with food. When I was in the fifth grade my mom helped me enter drop biscuits and bread and butter pickles in our local county fair. Ever since then I have spent most of my free time cooking long-loved dishes from my family and creating new dishes, especially those from different cultures. While most of the world is traveling and shopping, I am in the kitchen cooking. It is where I find my peace, my happiness. So, now that I have gone from a full time practitioner to a part timer, working only two days a week, I plan to jump off into a life of enjoying and creating all things associated with my first love … food!

About the dish: This delicious dish was shared with me over 30 years ago by the mother of a dear friend. I have tweeked it a bit in those years but after cooking it at least a hundred times, I have never had one person not love it! The long cooking time ensures a melt-in-your-mouth main course. While it is a long cooking time, the prep is, actually, very simple and takes very little time. The sweet, tangy kraut sauce is the perfect combination with the tender pork. Get ready. You're gonna love this one!

National Origin: Lebanese

Serves: 8

Estimated Time: Over 2 Hours

Ingredients:

5 # pork loin roast
3-7 oz. cans of tomato sauce
1/2 cup light brown sugar (up to 3/4 cup, if you like a sweeter sauce)
4 Tbs. cider venegar
1 stick melted butter
1/2 tsp ground cinnamon
salt and pepper

Preparation:

Preheat oven to 350 degrees.

Liberally salt and pepper pork roast and wrap loosely in heavy aluminum foil, leaving enough foil to seal in large amount of sauce after first roast. Place in roasting pan and bake for 1 1/2 hours.

In the meantime, mix sauce ingredients: tomato sauce, kraut, vinegar, butter, salt and pepper (to taste), and cinnamon. After first roast period, open foil on top, leaving ends sealed, and pour entire bowl of sauce on top of roast. Reseal foil and return to over for another 1 1/2 hours. After second roast, open top of foil to allow sauce to thicken and bake another 30 minutes.

Cool slightly and slice, serving slice of roast topped with sauce, over mashed potatoes.

My mouth is watering just thinking about it!

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