To make an easy pork and sauerkraut dish, combine 1 pound of pork tenderloin, a 20-ounce jar of sauerkraut, a 24-ounce bag of unpeeled baby potatoes, and 4 tablespoons of butter in a slow cooker, and simmer for eight to 10 hours. When finished, use salt and pepper to taste.
Cooking the potatoes along with the pork and sauerkraut is optional, as mashed potatoes cooked separately can be substituted. Other optional ideas include seasoning the pork with salt, pepper and caraway seeds, the same seeds found in rye bread, before cooking. This adds an additional favor component and reduces the need to season after cooking.
Apple is a complementary flavor with pork, and using it in the recipe reduces the acidity of the sauerkraut. Simply peel and dice the apple, and include it with other ingredients in the slow cooker. Because of the long cooking process, the apple eventually dissolves, making a sweet and sour sauce for the pork.
Changing the cut of pork also changes the need for certain ingredients. Pork loin is a lean cut of meat, so butter needs to be added to maintain its juiciness. Using a cut that has a higher fat component, such as pork shoulder, eliminates the need to add butter to the recipe, because of the increased marbling of the roast.