Sauerkraut, apples and caraway impart great German flavor to slow-cooked pork roast.
package (32 oz) refrigerated sauerkraut, drained
medium apples, peeled, sliced
teaspoon caraway seed
cup apple juice or water
boneless pork roast (2 1/2 to 3 lb), string removed, trimmed of fat
small red potatoes (about 18 oz), cut in half
tablespoon Dijon mustard
tablespoons Dijon mustard
tablespoons packed brown sugar
In 5- to 6-quart slow cooker, lightly mix sauerkraut, apples, caraway seed and apple juice. With spoon, make indention in center of mixture; place pork roast in center.
Arrange potato halves around roast on sauerkraut mixture. Spread 1 tablespoon mustard over roast.
Cover; cook on Low setting 7 to 8 hours.
In small bowl, mix sauce ingredients. Remove roast from slow cooker; place on serving platter. Cut roast into slices. Arrange potatoes around slices. With slotted spoon, remove sauerkraut mixture from slow cooker; place in serving bowl. Serve roast slices and potatoes with sauerkraut mixture and mustard sauce.
Do not rinse sauerkraut as this will dilute the unique flavor that sauerkraut gives this recipe.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/6 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 6 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.