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No-Fuss Pork and Sauerkraut Recipe

I once tasted a similar dish at a restaurant and decided to try making it at home. This is the fabulous result.—Joan Pereira, Avon, Massachusetts

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No-Fuss Pork and Sauerkraut Recipe

Prep: 10 min. Cook: 4 hours

Yield: 12-16 Servings

10 240 250

Ingredients

1 boneless pork loin roast (4 to 5 pounds), cut into quarters
1/3 cup Dijon mustard
1 teaspoon garlic powder
1 teaspoon rubbed sage
1 can (27 ounces) sauerkraut, rinsed and well drained
2 medium tart apples, sliced
1 cup apple juice

Directions

Rub roast with mustard; sprinkle with garlic powder and sage. Place sauerkraut and half of the apples in a 6-qt. slow cooker. Top with roast. Pour apple juice around roast; top with remaining apples.
Cover and cook on high for 4-5 hours or until meat is tender. Yield: 12-16 servings.

Originally published as No-Fuss Pork and Sauerkraut in Country Woman November/December 2001, p35

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed on Dec. 07, 2011 by KatKer

The pork was dry and the kraut/apple mixture was mushy. Disappointing.

Reviewed on Feb. 02, 2009 by cmtexter

This is a great recipe. I did double to sauerkraut, because we enjoy it. The meat was perfectly cooked. We served it with the traditional mashed potatoes & corn.