Pork and Sauerkraut
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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.
- 6 boneless pork tenderloin medallions
- 1 Can 28 oz sauerkraut
- 1 Cup light brown sugar
- 2 Teaspoons course ground black pepper
Spray crock with non-stick cooking spray.
Layer half of the sauerkraut, brown sugar, and pepper. Place pork medallions over base layer. Layer remaining sauerkraut, brown sugar and pepper over pork.
Cook on HIGH 4 hours. Serve over mashed potatoes.
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