Crock Pot Roast Pork Loin With Kraut and Potato
August 16, 2012
Categories: Comfort Food, Dinner, Main Dish, Pork, Pork Roast, Vegetables, Garlic, Onions, North American, Cooking For A Crowd, Easy/Beginner Cooking, Christmas, Game/Sports Day, New Years, Sunday Dinner, Skillet, Slow Cooker, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Wine, Make it from scratch more
"CROCK POT/ SLOW COOKER Source: Shadows Great Sunday / Game Day meal!"
- Serving Size: 1 (523.9 g)
- Calories 640.9
- Total Fat - 25.3 g
- Saturated Fat - 8.8 g
- Cholesterol - 170.6 mg
- Sodium - 425.3 mg
- Total Carbohydrate - 35 g
- Dietary Fiber - 6.8 g
- Sugars - 4.3 g
- Protein - 64.8 g
- Calcium - 69.2 mg
- Iron - 3.8 mg
- Vitamin C - 29.5 mg
- Thiamin - 1.6 mg
Heat large cast iron skillet over medium heat.
Salt and pepper pork roast well on all sides.
Add olive oil and pork roast to the hot skillet.
Brown pork on all sides for about 10 minutes.
While pork is browning slice onion and place in bottom of crock pot.
Slice the garlic and add to onions in crock pot.
Add fennel seed and rubbed sage to mixture in crock pot.
Put sauerkraut in crock pot on top of onion/ garlic
Turn crock pot to high heat and cover.
Mix minced garlic flakes, hot sauce, balsamic vinegar, mustard, and wine in a tea cup.
Place pork in crock pot and cover.
Melt butter in the skillet with a small amount of wine or beer and deglaze the pan.
Pour this over the roast.
Quarter the potatoes and add to the crock pot.
Sprinkle more garlic flakes on top of all.
Pour the vinegar and hot sauce mixture evenly over all items in crock pot.
Add more salt and pepper if desired.
Cook on high heat for 1 - 1.5 hours.
Turn heat to low and cook for an additional 6.5 to 7 hours, until pork is done.
Serve while still hot!
Tips & Variations
No special items needed.