CROCK POT PORK LOIN AND SAUERKRAUT RECIPES

Steps:

• Place pork loin in crock pot. Sprinkle with caraway seeds and black pepper.
• Place diced apple (or applesauce) on top of pork.
• Pour sauerkraut and juice on top.
• Evenly sprinkle the brown sugar on top of the sauerkraut.
• Drizzle the top with melted butter.
• Cook on low for about 8 hours or until pork reaches internal temp of at least 160 degrees F.
• Stir the sauerkraut around a bit before serving.

Steps:

• Pat dry pork with paper towels.
• Combine salt, paprika, onion powder, and black pepper in a small bowl; whisk to combine. Take the rub and sprinkle it all over the pork.
• Add 1 tablespoon olive oil in a large skillet and set over medium heat; add pork and sear for a couple minutes on each side, or until golden brown.
• In a blender or food processor combine remaining olive oil, balsamic vinegar, and garlic; process until combined and thickened. Add Italian seasoning and whirl for just a couple seconds to combine.
• Add chicken broth to the insert of your slow cooker. Place pork loin, fat side up, in slow cooker. Using a pastry brush, brush the prepared balsamic mixture all over the pork loin. Cover slow cooker with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 3 hours.
• Check for doneness by inserting an instant read thermometer into the thickest part of the meat; pork is done when internal temperature reaches 145°F.
• Remove pork from slow cooker and transfer to a cutting board; cover pork with foil and let rest for 15 minutes before slicing. Slice and serve.