Bavarian Pork Loin Recipe
Bavarian Pork Loin Recipe photo by Taste of Home

Bavarian Pork Loin Recipe

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
TOTAL TIME: Prep: 25 min. Cook: 6 hours + standing
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Cook: 6 hours + standing
MAKES: 10 servings

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

Nutritional Facts

4 ounces cooked pork with 1/2 cup sauerkraut mixture equals 235 calories, 6 g fat (2 g saturated fat), 68 mg cholesterol, 294 mg sodium, 17 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

Directions

  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

Nutritional Facts

4 ounces cooked pork with 1/2 cup sauerkraut mixture equals 235 calories, 6 g fat (2 g saturated fat), 68 mg cholesterol, 294 mg sodium, 17 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

Medium-Bodied White Wine

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

Reviews for Bavarian Pork Loin

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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
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
Reviewed Feb. 10, 2012

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

MY REVIEW
Reviewed Nov. 9, 2011

"Tasty and easy!"

MY REVIEW
Reviewed Oct. 20, 2009

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

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT