Pork & Sauerkraut with Apples (Slow Cooker)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Pork Tenderloin, 24 oz Maple Sugar, 1/2 tspPepper, black, 1 tbspSauerkraut, 907 grams (in the bag) - rinse with water throughlyCaraway Seed, 3 tbspGranny smith apple - 1 med. apple, 1 serving - peeled & dicedMotts Natural Apple Sauce, 4 oz snack cup, 1 cup Vegetable Bouillon cubes/granules, low sodium, dry, 1 teaspoonBoiling Water, 2 cups (8 fl oz)Water, 2 tbspOnions, 1 medium (2-1/2" dia) - dicedGarlic, 3 cloves - crushed through garlic crusher or diced
1. Rinse sauerkraut with water throughly & place in bottom of slow cooker.
2. Peel & core apple then dice. Add to sauerkraut in slow cooker along with the caraway seeds & applesauce.
3. Boil water with bouillon till bouillon is dissolved. Add this to the slow cooker.
4. Dice onions and crush garlic. Saute in non-stick pan with 2 tbsp of water for about 5-8 min or till tender. Add this to the slow cooker.
5. Mix maple sugar and pepper. Pat this mixture on the pork tenderloin. Then sear all sides in the non-stick pan over med-high heat till browned on all sides.
6. Mix everything together in the slow cooker.
7. Add pork to the top of the sauerkraut mixture.
8. Cook on low for 8 hours or on high for 4 hours or till the meat is no longer pink.
Serving Size: Makes 7 servings
Number of Servings: 7
Recipe submitted by SparkPeople user FSGLESS.
2. Peel & core apple then dice. Add to sauerkraut in slow cooker along with the caraway seeds & applesauce.
3. Boil water with bouillon till bouillon is dissolved. Add this to the slow cooker.
4. Dice onions and crush garlic. Saute in non-stick pan with 2 tbsp of water for about 5-8 min or till tender. Add this to the slow cooker.
5. Mix maple sugar and pepper. Pat this mixture on the pork tenderloin. Then sear all sides in the non-stick pan over med-high heat till browned on all sides.
6. Mix everything together in the slow cooker.
7. Add pork to the top of the sauerkraut mixture.
8. Cook on low for 8 hours or on high for 4 hours or till the meat is no longer pink.
Serving Size: Makes 7 servings
Number of Servings: 7
Recipe submitted by SparkPeople user FSGLESS.
Nutritional Info Amount Per Serving
- Calories: 262.9
- Total Fat: 8.7 g
- Cholesterol: 76.8 mg
- Sodium: 917.1 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 5.7 g
- Protein: 30.8 g
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