Pork and Sauerkraut

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Hobo Beans

Old family recipe that is made every family reunion in West Virginia

Prep Time 10 mins
Cook Time 4 hrs
Temp High
Yield Serves 6

A tasty family favorite for a cool winter evening! Sweet and sour notes create a harmonious combination! A great variation is to use ground pork sausage (cooked and crumbled) in place of the pork medallions for a side dish instead of a main meal. Leftover sauerkraut (if there is any!) is awesome on grilled Ruben sandwiches.

Ingredients

  • 6 boneless pork tenderloin medallions
  • 1 Can 28 oz sauerkraut
  • 1 Cup light brown sugar
  • 2 Teaspoons course ground black pepper

Directions

  1. Step One

    Spray crock with non-stick cooking spray.

  2. Step Two

    Layer half of the sauerkraut, brown sugar, and pepper. Place pork medallions over base layer. Layer remaining sauerkraut, brown sugar and pepper over pork.

  3. Step Three

    Cook on HIGH 4 hours. Serve over mashed potatoes.

Crockin' Reviews Add Review
  1. Lana

    Yes – a pork roast would work nicely for this recipe. I would cook a 3 – 5 pound pork roast 8 – 10 hours on low.

  2. Shawne

    Can this recipe be done with a pork roast? And how long would you cook it if so?

  3. Charlotte G.

    Charlotte G.

    I’m not a big pork eater, so this was my first time ever cooking a tenderloin. I bought a full tenderloin and sliced it into medallions. This recipe was so easy to make. I was a bit skeptical about serving it over mashed potatoes, but it turned out to be like a delicious comfort food recipe.

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