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Fix-It And Forget-It Big Cookbook
by Phyllis Pellman Good
Pork Loin with Sauerkraut Recipe
Sheila Soldner; Lititz, PA
Makes: 10-15 Servings
Prep Time: 30 Minutes
Cooking Time: 10-11 Hours
Ideal Slow Cooker Size: 6-7-Quart


· 4-5-lb. lean pork loin roast
· 1-2 lb. bag sauerkraut, divided
· half a small head of cabbage, thinly sliced, divided
· 1 large onion, thinly sliced, divided
· 1 apple, quartered, cored, and sliced, but not peeled, divided
· 1 tsp. dill weed, optional
· ½ cup brown sugar, optional
· 1 cup water


1. Brown roast for 10 minutes in a heavy nonstick skillet. Place roast in slow cooker.

2. Cover with a layer of half the sauerkraut, then a layer of half the cabbage, a layer of half the onion, and a layer of half the apple.

3. Repeat the layers.

4. If you wish to use the dill weed and brown sugar, mix them and the water together in a bowl. Pour over layers. Or simply pour water over top.

5. Cover and cook on High 1 hour. Turn to Low and cook until meat is tender, about 9-10 hours.

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