Pork loin and sauerkraut can be prepared in an oven or slow cooker, and both recipes have a preparation time of 15 minutes. The cook time for an oven is two hours, whereas the cook time for a slow cooker is seven to eight hours.
To prepare roasted pork and sauerkraut, combine 32 ounces of sauerkraut, an apple that has been cut and cored, 2 tablespoons of brown sugar and 2 tablespoons of maple syrup in a large bowl. Sprinkle a 2- to 3-pound boneless pork loin with 1/2 teaspoon of salt and pepper. Use a 5-quart ovenproof saucepan or a Dutch oven to melt 2 tablespoons of butter. Once the butter sizzles, add the pork roast, and continue cooking over medium heat for seven to nine minutes. Turn the pork while it cooks. Add the sauerkraut mixture, cover the pan, and bake the mixture at 350 degrees Fahrenheit for one and a half to two hours.
To prepare this meal in a 5-quart slow cooker, add 32 ounces of sauerkraut, 2 peeled and sliced apples, 1 teaspoon of caraway seeds and 1/4 cup of apple juice or water. Use a spoon to indent the center of the mixture, and place a 2- to 3-pound pork roast on top of it. Cut 6 red potatoes in half, and add them to the slow cooker. Cook the ingredients for seven to eight hours in the covered slow cooker.