Bavarian Pork Loin
My aunt used to make her Bavarian pork all the time, and now I do, too. With tart apples, sauerkraut, carrots and onion, it’s an old-style German treat.
—EDIE DESPAIN LOGAN, UT
PREP: 25 MIN. • COOK: 6 HOURS + STANDING • MAKES: 10 SERVINGS
1 boneless pork loin roast (3 to 4 pounds)
1 can (14 ounces) Bavarian sauerkraut, rinsed and drained
1 3/4 cups chopped carrots
1 large onion, finely chopped
1/2 cup unsweetened apple juice
2 teaspoons dried parsley flakes
3 large tart apples, peeled and quartered
1. Cut roast in half; place in a 5-qt. slow cooker. In a small bowl, combine the sauerkraut, carrots, onion, apple juice and parsley; spoon over roast. Cover and cook on low for 4 hours.
2. Add apples to slow cooker. Cover and cook 2-3 hours longer or until meat is tender. Remove roast; let stand for 10 minutes before slicing. Serve with sauerkraut mixture.
TOP TIP
There are many varieties of tart apples to choose from, including Granny Smith, McIntosh, Cortland, Jonathan, Rome Beauty and Golden Russet. Experiment with different varieties and use your favorites.