Slow Cooker Pork Loin Roast with Sauerkraut and Kielbasa
Transform your weeknight dinner with this hearty and flavorful Slow Cooker Pork Loin Roast with Sauerkraut and Kielbasa. Tender, golden-seared pork loin is slow-cooked alongside tangy sauerkraut, smoky kielbasa, sweet apples, and aromatic caraway seeds for a perfect balance of savory and sweet. With just 15 minutes of prep time, this one-pot meal infuses rich flavors as it simmers for hours, making it the ultimate comfort food for busy days. The addition of garlic-infused chicken broth ensures a moist and flavorful roast, while the slow cooker does all the hard work. Serve this dish family-style for a satisfying meal that’s guaranteed to please. Ideal for cozy dinners, this recipe is a must-try for fans of traditional, hearty fare!
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Recipe Information
Ingredients
- 3 pounds Pork loin roast
- 1 pound Kielbasa sausage
- 32 ounces Sauerkraut (drained and rinsed)
- 1 Onion (large, sliced)
- 1 Apple (large, peeled and sliced)
- 2 tablespoons Brown sugar
- 1 teaspoon Caraway seeds
- 2 Garlic cloves (minced)
- 1 cup Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Heat olive oil in a large skillet over medium-high heat.
Season the pork loin roast with salt and black pepper on all sides.
Sear the pork loin in the hot skillet for about 2-3 minutes on each side, until it has a golden-brown crust. Remove and set aside.
In the slow cooker, layer the drained and rinsed sauerkraut, sliced onion, and sliced apple on the bottom.
Sprinkle the brown sugar and caraway seeds evenly over the sauerkraut layer.
Slice the kielbasa into 1-2 inch pieces and scatter them over the sauerkraut mixture.
Place the seared pork loin roast on top of the kielbasa and sauerkraut mixture in the slow cooker.
In a small bowl, mix the chicken broth and minced garlic, then pour it over the pork loin and sauerkraut mixture.
Cover the slow cooker with its lid and cook on low for 6 hours or until the pork is tender and easily shreddable.
Once cooked, remove the pork loin and allow it to rest for 5-10 minutes before slicing.
Serve the sliced pork loin with the sauerkraut and kielbasa mixture on the side. Optionally, garnish with freshly chopped parsley for a pop of color.
Nutrition Facts
Calories |
4927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.4 g | 388% | |
| Saturated Fat | 107.6 g | 538% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1288 mg | 430% | |
| Sodium | 12973 mg | 564% | |
| Total Carbohydrate | 108.8 g | 40% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 68.5 g | ||
| Protein | 419.4 g | 839% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 750 mg | 58% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 8952 mg | 190% | |
*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.
