PORK TENDERLOIN AND SAUERKRAUT IN CROCK POT RECIPES

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Rub tenderloin with sage and garlic salt. Place tenderloin in a baking pan or casserole. Cover meat with half of the sauerkraut. Place the apple and onion, cut side down, on top of the sauerkraut. Cover with remaining sauerkraut. Sprinkle with brown sugar.
• Cover and bake in preheated oven for 2 to 3 hours, until the internal temperature has reached 145 degrees F (63 degrees C).