Pork loin with sauerkraut and apples
Uncooked lean trimmed pork loin
1½ pound(s), boneless, trimmed of all visible fat
½ tsp, freshly ground
2 pound(s), rinsed and drained
1 medium, sliced
1 medium, Granny Smith, cored and chopped
4 fl oz
- 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.
- 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.
- 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.