Pork loin with sauerkraut and apples

PersonalPoints™ per serving
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. It's also the epitome of convenience, as you just have to do a little prep in the morning and then let it cook away while you're running errands or at work all day. You'll want to sear the pork first before adding it to the slow cooker, but that will only take 6 minutes out of your day. The comforting combination of tender pork, sauerkraut, apples, and beer is insanely satisfying, and is also delicious with bakery-fresh rye or pumpernickel bread.


Uncooked lean trimmed 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.