Bavarian Pork Loin Recipe

4.5 5 8
Bavarian Pork Loin Recipe
Bavarian Pork Loin Recipe photo by Taste of Home
Publisher Photo

Bavarian Pork Loin Recipe

Read Reviews
4.5 5 8
Publisher Photo
I got the recipe for this tender pork roast from an aunt, who made it all the time. What a delicious taste sensation with sauerkraut, carrots, onions and apples.—Edie DeSpain, Logan, Utah
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 6 hours + standing
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 6 hours + standing

Ingredients

  • 1 boneless pork loin roast (3 to 4 pounds)
  • 1 can (14 ounces) Bavarian sauerkraut, rinsed and drained
  • 1-3/4 cups chopped carrots
  • 1 large onion, finely chopped
  • 1/2 cup unsweetened apple juice
  • 2 teaspoons dried parsley flakes
  • 3 large tart apples, peeled and quartered

Directions

Cut roast in half; place in a 5-qt. slow cooker. In a small bowl, combine the sauerkraut, carrots, onion, apple juice and parsley; spoon over roast. Cover and cook on low for 4 hours.
Add apples to slow cooker. Cover and cook 2-3 hours longer or until meat is tender. Remove roast; let stand for 10 minutes before slicing. Serve with sauerkraut mixture. Yield: 10 servings.
Originally published as Bavarian Pork Loin in Taste of Home February/March 2008, p33

Nutritional Facts

1 each: 235 calories, 6g fat (2g saturated fat), 68mg cholesterol, 294mg sodium, 17g carbohydrate (12g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

  • 1 boneless pork loin roast (3 to 4 pounds)
  • 1 can (14 ounces) Bavarian sauerkraut, rinsed and drained
  • 1-3/4 cups chopped carrots
  • 1 large onion, finely chopped
  • 1/2 cup unsweetened apple juice
  • 2 teaspoons dried parsley flakes
  • 3 large tart apples, peeled and quartered
  1. Cut roast in half; place in a 5-qt. slow cooker. In a small bowl, combine the sauerkraut, carrots, onion, apple juice and parsley; spoon over roast. Cover and cook on low for 4 hours.
  2. Add apples to slow cooker. Cover and cook 2-3 hours longer or until meat is tender. Remove roast; let stand for 10 minutes before slicing. Serve with sauerkraut mixture. Yield: 10 servings.
Originally published as Bavarian Pork Loin in Taste of Home February/March 2008, p33

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Reviews forBavarian Pork Loin

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MY REVIEW
rebelwithoutaclue User ID: 4288906 102811
Reviewed Nov. 5, 2013

"The jar of pork gravy was a great addition from K Moran. Take care not to over cook. Pork loin can dry out quick. I take mine out at 165 degrees, place in a pan and put in a ice chest covered by bath towels for an hour. It still stays nice and hot."

MY REVIEW
KathleenMoran User ID: 6107535 156198
Reviewed Oct. 6, 2012

"This is one of the best recipes I've tried in a long time! My husband loved it! I've shared it with friends and they loved it too. I didn't stir together the sauerkraut, carrots and onions. I just put them on top of the meat with the diced apples at the same time. Just before serving I added a jar of pork gravy. Wow it was fantastic! You must serve it with mashed potatoes! Yummy."

MY REVIEW
jsj2202 User ID: 4480015 157581
Reviewed Feb. 10, 2012

"This was so tender and flavorful. I doubled the carrots, sauerkraut and apple juice. Turned out delicious"

MY REVIEW
pschube User ID: 2658481 175831
Reviewed Nov. 9, 2011

"Tasty and easy!"

MY REVIEW
ssstome User ID: 2989727 85304
Reviewed Oct. 20, 2009

"Husband really enjoyed this pork loin. Must really like sauerkraut to enjoy this properly."

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