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No-Fuss Pork and Sauerkraut

 No-Fuss Pork and Sauerkraut
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
12-16 ServingsPrep: 10 min. Cook: 4 hours


  • 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


  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer