Pennsylvania-Style Pork Roast

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2 (14 ounce) cans sauerkraut with liquid

1 (4 pound) boneless rolled pork loin roast

1/2 pound fully cooked kielbasa or Polish sausage, cut into 1/2-inch pieces

1 teaspoon onion powder

1/4 teaspoon pepper

1 teaspoon sugar

1 teaspoon celery seed, crushed

1 teaspoon Worcestershire sauce

1 teaspoon garlic powder

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