#dinnertime
Old Country Pork and Sauerkraut
1 (4 pound) pork loin roast
1 teaspoon caraway seeds
salt and ground black pepper to taste
2 cups sauerkraut with liquid
1 large apple, sliced
2 Tbsp brown sugar
2 Tbsp spicy mustard
1 onion, sliced
Coat large skillet with olive oil, Heat over medium heat.
Cook pork loin in hot skillet until browned completely, 1 to 2 minutes per side; transfer to a slow cooker.
Season pork with caraway seeds, salt, and pepper. Pour sauerkraut and brown sugar, mustard over the pork; top with onion & apple.
Cook on High for 1 hour. Switch slow cooker to Low and continue cooking until the pork is cooked through, 5 to 6 hours more. The internal temperature of the roast should be at least 160 degrees F (70 degrees C).
Also, you can make dumplings (fluffy ones) or boiled potatoes to add to this; it is good with mashed potatoes, too.
#vintagerecipes #pork