Pork Loin with Sauerkraut and Apples

Total Time
5 hr 17 min
11 min
5 hr 6 min
Slow cooking is a good way to cook lean cuts of pork, because steam from the long simmering helps to tenderize the meat.


uncooked lean only pork loin

1½ pound(s), boneless, trimmed of all visible fat

table salt


black pepper

½ tsp, freshly ground

canola oil

1 tsp


2 pound(s), rinsed and drained

uncooked onion(s)

1 medium, sliced

fresh apple(s)

1 medium, Granny Smith, cored and chopped

caraway seeds

2 tsp

light beer

4 fl oz


  1. Sprinkle the pork with the salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning frequently, until browned, about 6 minutes.
  2. Place the sauerkraut, onion, apple, and caraway seeds in a slow cooker; stir to mix. Place the pork on top of the vegetables, then pour the beer over all. Cover and cook until the pork and vegetables are fork-tender, 4–5 hours on high or 8–10 hours on low.
  3. Transfer the pork to a platter and cut into 6 slices. Spoon the sauerkraut mixture around the pork. Yields 1 slice pork and 3⁄4 cup sauerkraut mixture per serving.


This comforting combination of tender pork, sauerkraut, apples, and beer is delicious with bakery-fresh rye or pumpernickel bread.

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