Slow Cooker Crock Pot Pork Loin Roast Kraut
Transform your weeknight dinner with the comforting flavors of this Slow Cooker Crock Pot Pork Loin Roast with Sauerkraut. This easy-to-make recipe combines tender, juicy pork loin with the tangy bite of sauerkraut, sweet hints of apples and brown sugar, and a touch of earthy caraway seeds for a delicious balance of savory and sweet. The secret lies in searing the pork loin before slow cooking, locking in flavor and creating a golden crust. Slowly braised with onions and apple slices in unsalted chicken stock, this dish develops an irresistibly rich aroma as it cooks low and slow for 8 hours. Perfect for a hands-off family meal, serve it warm and generously spoon the kraut and caramelized apples over the sliced pork for a satisfying, crowd-pleasing dinner.
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Recipe Information
Ingredients
- 3 pounds pork loin roast
- 32 ounces sauerkraut
- 2 large apple
- 1 medium onion
- 1 teaspoon caraway seeds
- 0.5 teaspoons ground black pepper
- 2 tablespoons brown sugar
- 1 cup unsalted chicken stock
- 1 tablespoon olive oil
Instructions
Pat the pork loin roast dry with paper towels. Season lightly with half of the black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 2-3 minutes per side. Remove the pork from the skillet and set aside.
Peel, core, and slice the apples into thin wedges. Slice the onion into thin strips.
In the slow cooker, spread half of the sauerkraut at the bottom of the insert.
Sprinkle 1 tablespoon of brown sugar and half of the caraway seeds over the sauerkraut.
Layer half of the sliced apples and onions on top of the sauerkraut base.
Place the seared pork loin roast on top of the sauerkraut, apples, and onions.
Cover the pork with the remaining sauerkraut, another tablespoon of brown sugar, and the remaining caraway seeds. Finish layering the remaining apples and onions over the kraut.
Pour the chicken stock over the entire mixture to ensure it stays moist during cooking.
Cover and cook on LOW for 8 hours, or until the pork loin is tender and fully cooked (internal temperature should reach 145°F).
After cooking, remove the pork loin roast and let it rest for 5-10 minutes before slicing.
Serve the sliced pork alongside the sauerkraut mixture, ensuring each plate gets a little of the tender apple and onion.
Nutrition Facts
Calories |
4211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.3 g | 294% | |
| Saturated Fat | 80.1 g | 400% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 1111 mg | 370% | |
| Sodium | 6873 mg | 299% | |
| Total Carbohydrate | 138.7 g | 50% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 93.5 g | ||
| Protein | 380.0 g | 760% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 632 mg | 49% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 8080 mg | 172% | |
*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.
