Bavarian Pork Loin
|Boneless pork loin roast||1|
|Canned sauerkraut||14 Ounce, drained, rinsed (1 Can Bavarian Type)|
|Chopped carrots||3⁄4 Cup (12 tbs)|
|Onion||1 Large, finely chopped|
|Unsweetened apple juice||1⁄2 Cup (8 tbs)|
|Dried parsley flakes||2 Teaspoon|
|Tart apples||3 Large, peeled and quartered|
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 to 2-1/2 hours longer or until a meat thermometer reads 160°.
Remove roast; let stand for 5 minutes before slicing.