Ingredients
1 boneless pork loin roast (3 to 4 pounds)1 can (14 ounces) Bavarian sauerkraut, rinsed and drained1-3/4 cups chopped carrots1 large onion, finely chopped1/2 cup unsweetened apple juice2 teaspoons dried parsley flakes3 large tart apples, peeled and quartered
Preparation
Cut roast in half; place in a 5-qt. slow cooker. In a small bowl, combine the sauerkraut, carrots, onion, apple juice and parsley; spoon over roast. Cover and cook on low for 4 hours.
Add apples to slow cooker. Cover and cook 2-3 hours longer or until meat is tender. Remove roast; let stand for 10 minutes before slicing. Serve with sauerkraut mixture.
