Crock Pot Roast Pork Loin W Kraut and Potato
Transform your dinner table into a comforting feast with this Crock Pot Roast Pork Loin with Sauerkraut and Potatoes, a hearty dish brimming with flavor and tradition. This slow-cooked masterpiece starts with a juicy pork loin, perfectly seasoned with paprika, salt, and pepper, then seared to golden perfection for a depth of flavor your taste buds will adore. Nestled atop tangy sauerkraut and surrounded by tender Yukon Gold potatoes, sweet carrots, and aromatic onions, this dish is slow-simmered in a savory chicken broth infused with garlic and caraway seeds. The result? A melt-in-your-mouth roast paired with perfectly cooked veggies, all imbued with rich, savory notes from hours of low and slow cooking. Ideal for cozy family dinners, this one-pot wonder is as easy to prepare as it is delicious, with minimal prep time and a mouthwatering payoff. Serve it straight from the crock pot for a warm, satisfying meal that’s sure to impress. Keywords: crock pot pork loin, slow cooker roast, pork and sauerkraut recipe, easy family dinner, comfort food.
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Recipe Information
Ingredients
- 3 lbs Pork loin
- 32 oz Sauerkraut
- 4 medium Yukon Gold potatoes
- 3 medium Carrots
- 1 large Onion
- 2 tbsp Butter
- 3 cloves Garlic
- 1.5 cups Chicken broth
- 1 tsp Caraway seeds
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Paprika
Instructions
Peel and dice the onion, slice the carrots into 1-inch pieces, and cut the potatoes into halves or quarters depending on their size. Mince the garlic cloves.
Heat the butter in a large skillet over medium-high heat. Season the pork loin with salt, pepper, and paprika, then sear it in the skillet for 2-3 minutes per side until golden brown. Remove from skillet and set aside.
In the same skillet, saute the onions and garlic for 2-3 minutes until softened and fragrant.
In the crock pot, add the sauerkraut (with its juice) and sprinkle with caraway seeds. Spread it out evenly to form a bed for the pork loin.
Place the seared pork loin on top of the sauerkraut. Arrange the potatoes and carrots around the pork.
Pour the chicken broth into the crock pot, making sure to keep the pork partially submerged but not completely covered.
Cover the crock pot with the lid and cook on low for 8 hours or on high for 4-5 hours, until the pork is tender and easily pulls apart with a fork and the vegetables are cooked through.
Once cooked, remove the pork loin and let it rest for 10 minutes before slicing. Serve the sliced pork with the sauerkraut, potatoes, and carrots on the side.
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 46% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 1835 mg | 80% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 6.9 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1904 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
