Slow Cooker Pork Loin and Mustard Kraut
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
2 - 3 lbs. whole pork tenderloin
1 ½ - 2 tsp. salt
1 tsp. black pepper
2/3 cup apple sauce
1 apple, cored and diced
2 (16 oz.) jars Frank’s Mustard Kraut (do not drain)
¼ cup brown sugar
4 tbsp. butter, cut into small cubes
Instructions
- Pat the pork loin dry using paper towels. Sprinkle the salt and pepper over all sides of the pork loin and press into the meat. Place the pork loin fat side up in the slow cooker.
- Next, pour the apple sauce evenly over the pork loin and top the apple sauce with the diced apple. Pour the mustard kraut, along with its liquid, on top of and around the pork loin. Evenly sprinkle the brown sugar over the kraut and dot the cubed butter over the brown sugar.
- Cover and cook on low for about 8 hours or on high for about 4 hours, or until the internal temperature of the pork reaches at least 150 degrees F.
