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.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:480 mins

Total Time:495 mins

Servings: 6

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

Directions

Step 1

Pat the pork loin roast dry with paper towels. Season lightly with half of the black pepper.

Step 2

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.

Step 3

Peel, core, and slice the apples into thin wedges. Slice the onion into thin strips.

Step 4

In the slow cooker, spread half of the sauerkraut at the bottom of the insert.

Step 5

Sprinkle 1 tablespoon of brown sugar and half of the caraway seeds over the sauerkraut.

Step 6

Layer half of the sliced apples and onions on top of the sauerkraut base.

Step 7

Place the seared pork loin roast on top of the sauerkraut, apples, and onions.

Step 8

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.

Step 9

Pour the chicken stock over the entire mixture to ensure it stays moist during cooking.

Step 10

Cover and cook on LOW for 8 hours, or until the pork loin is tender and fully cooked (internal temperature should reach 145°F).

Step 11

After cooking, remove the pork loin roast and let it rest for 5-10 minutes before slicing.

Step 12

Serve the sliced pork alongside the sauerkraut mixture, ensuring each plate gets a little of the tender apple and onion.

Nutrition Facts

Serving size	(3133.5g)

Amount per serving	% Daily Value*
Calories	4210.6

Total Fat 229.3g	0%
Saturated Fat 80.1g	0%
Polyunsaturated Fat 5.6g
Cholesterol 1111.3mg	0%
Sodium 6872.8mg	0%
Total Carbohydrate 138.7g	0%
Dietary Fiber 38.0g	0%
Total Sugars 93.5g
Protein 380.0g	0%

Vitamin D 36.3IU	0%
Calcium 632.3mg	0%
Iron 26.6mg	0%
Potassium 8080.5mg	0%

*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.

Source of Calories

Fat: 49.9%

Protein: 36.7%

Carbs: 13.4%