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No-Fuss Pork and Sauerkraut Recipe

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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
TOTAL TIME: Prep: 10 min. Cook: 4 hours
MAKES:12-16 servings
TOTAL TIME: Prep: 10 min. Cook: 4 hours
MAKES: 12-16 servings

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

  1. 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.
  2. 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

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

Reviews for No-Fuss Pork and Sauerkraut(2)

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   (2)
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MY REVIEW
Reviewed Dec. 7, 2011

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

MY REVIEW
Reviewed Feb. 2, 2009

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.

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