Slow Cooker Sauerkraut Pork Loin

We invented this crockpot pork loin and sauerkraut recipe both out of hunger and to use up a large batch of sauerkraut my mother-in-law made one summer. It takes just seconds to throw into your slow cooker, and you come home to a yummy dinner.

Prep Time:

15 mins

Cook Time:

6 hrs

Total Time:

6 hrs 15 mins

Servings:

6 to 8

Jump to Nutrition Facts

Ingredients

Oops! Something went wrong. Our team is working on it.

Original recipe (1X) yields 6 to 8 servings

2 tablespoons spicy horseradish mustard
1 (4 pound) boneless pork loin roast
1 onion, chopped
1 Granny Smith apple, chopped
1 (16 ounce) can sauerkraut with juice
salt and pepper to taste
1 ½ cups chicken broth

Directions

Rub horseradish mustard all over pork loin. Layer onion and apple in a slow cooker and set pork loin on top. Pour in sauerkraut and its juices. Season with salt and pepper, then add chicken broth.
Cover and cook on Low until pork is very tender, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts (per serving)

460	Calories
25g	Fat
8g	Carbs
50g	Protein

Nutrition Facts
Servings Per Recipe 6 to 8
Calories 460
% Daily Value *
Total Fat 25g	31%
Saturated Fat 9g	46%
Cholesterol 143mg	48%
Sodium 599mg	26%
Total Carbohydrate 8g	3%
Dietary Fiber 3g	10%
Total Sugars 4g
Protein 50g	99%
Vitamin C 15mg	16%
Calcium 65mg	5%
Iron 3mg	17%
Potassium 851mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Recommended

Chicken Tinola

Tinola is an easy, one-pot soup from the Philippines. Chicken, chayote squash (or papaya!), bok choy, and spinach are simmered with fresh ginger in a savory broth that's often served with white rice.

ANZAC Biscuits with Almonds

This is a great variation of a traditional Australian biscuit.

Best No-Bake Cherry Cheesecake

This no-bake cherry cheesecake has a graham cracker crust and a light and creamy filling. Top with a can of cherry pie filling for a deliciously easy dessert. My husband refuses to eat baked cheesecake after eating this!

Crunchies

These cookies are similar to Anzac biscuits, but are not as hard. They are very quick to make, and go down well with a cup of tea.

Mom's Beef Shish Kabobs

This shish kabob is made with chunks of marinated beef, mushrooms, and vegetables and cooked on the grill. This recipe is the one my mom has cooked for as long as I remember. She would probably be upset that I shared the recipe, but it is so delicious that I think everyone should have a chance to experience it!

Search is required and the length cannot be less than 2