A simple pork loin and sauerkraut recipe involved placing a package of sauerkraut, chopped apples, sliced potatoes and a few spices into a slow cooker with a pork loin roast. This is cooked on low for up to 8 hours before serving.
Add one 32-ounce package of sauerkraut and 1 teaspoon of caraway seed to a slow cooker. If desired, Bavarian sauerkraut with seeds may be substituted. Peel and slice two apples and mix lightly with the sauerkraut. Place the pork loin roast into the slow cooker, top with 1 tablespoon of Dijon mustard, and add 6 red potatoes, halved. Cover and cook on low for up to eight hours or until meat is tender.
To make pork loin and sauerkraut in the oven, preheat the oven to 350 F. In a large Dutch oven, melt 2 tablespoons of butter over medium heat. Lightly salt and pepper the pork loin with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Add the pork loin roast to the Dutch oven, turning to brown on all sides.
In a mixing bowl, combine 32 ounces of sauerkraut, 1 apple, thinly sliced, 1/4 cup of chopped onion, 2 tablespoons of maple syrup and 2 tablespoons of brown sugar. Toss to combine. After the pork loin roast has been browned on all sides, add the sauerkraut mixture to the Dutch oven.
Place the Dutch oven into the oven and bake for 1 1/2 to 2 hours or until a meat thermometer reaches 160 F.