Pork Loin - Oktoberfest Roast

By á-47

Ingredients

• 16 small red potatoes
• 1 can (14 oz) sauerkraut, rinsed and well drained
• 2 large tart apples, peeled and cut into wedges
• 1 lb. smoked kielbasa or Polish sausage, cut into 16 slices
• 2 Tbsp. brown sugar
• 1 tea. caraway seeds
• 1 tea. salt, divided
• 1 tea. pepper, divided
• 1 boneless pork loin roast (3 lb)
• 3 Tbsp. canola oil

Preparation

Step 1

Place potatoes in a greased 6 qt. slow cooker. Top with sauerkraut, apples, and kielbasa. Sprinkle with brown sugar, caraway seeds, 1/2 tea. salt and 1/2 tea. pepper.

Cut roast in half. Combine remaining salt and pepper; rub over meat. In a large skillet, brown meat in oil on all sides. Transfer to slow cooker. Cover and cook on low for 8-120 hours or until a thermometer reads 160 degrees and vegetables are tender. Skim fat and thicken pan juices if desired.