Pork and Sauerkraut Crock Pot with Apples

A sliced pork roast with herbs sits on a white platter, surrounded by cooked cabbage and onions. A knife rests beside the partially sliced meat. The platter is on a patterned cloth.

Pork and Sauerkraut Crock Pot with Apples

This crock pot pork and sauerkraut with apples is my slow cooker twist on the New Year’s pork and kraut my Pennsylvania Dutch grandma simmered in her Dutch oven every January. Pork tenderloin sears on the stove, then slow cooks all afternoon over a bed of mellowed sauerkraut, sweet apples, and onion until it is tender and full of flavor. It is the kind of simple, old fashioned pork and sauerkraut recipe that lets you straighten up the house, gather with your people, and carry a platter of comfort to the table with hardly any fuss.

Course Dinner

Cuisine American, German

Keyword crock pot, pork, sauerkraut

Prep Time 15

Cook Time 5

Total Time 5 15

Servings servings

Calories 257

Author Gina Dickson

Equipment

Ingredients

3 1/2 pounds pork tenderloin fat trimmed off
2 teaspoons dill seeds You can substitute caraway for a traditional flavor - see notes below
1/2 teaspoon salt
1 teaspoon pepper
1 tablespoons olive oil sear pork
1 tablespoons olive oil cook onions and apples
2 Granny Smith apples cored, halved, and cut into one inch-thick slices. There is no need to peel the apples. Red-skinned varieties like Fuji or Gala add nice color, but any firm apple will work.
1/2 cup onion chopped fine
1 pound sauerkraut rinsed and drained (canned or jar)
2 tablespoons light brown sugar

Instructions

Prepare the Pork

Pat the pork dry with paper towels. Sprinkle evenly with the dill seeds, one teaspoon salt, and one-half teaspoon pepper, pressing gently so the seasoning adheres.
3 1/2 pounds pork tenderloin , 2 teaspoons dill seeds, 1/2 teaspoon salt, 1 teaspoon pepper

Sear the Pork

Heat one tablespoon of the oil in a twelve-inch skillet over medium-high heat.
1 tablespoons olive oil
Add the pork and cook, turning as needed, until browned on all sides. Transfer the pork to a plate.

Cook the Apples and Sauerkraut

Add the remaining oil to the now-empty hot skillet, followed by the apples, and onion.
1 tablespoons olive oil, 2 Granny Smith apples, 1/2 cup onion
Cook over medium heat until the apples and onion soften, scraping up any browned bits from the pan.
Stir in the drained sauerkraut and brown sugar until evenly combined.
1 pound sauerkraut, 2 tablespoons light brown sugar

Slow Cook

Transfer the sauerkraut mixture to the crock pot and spread it into an even layer.
Place the pork tenderloins on top of the sauerkraut.
Cover and cook on LOW for 6 hours, until the pork is tender and cooked through.

Finish and Serve

Transfer the pork to a cutting board and let it rest briefly.
Slice the pork and serve with the sauerkraut and apples. Serve over mashed potatoes or with fried potatoes.

Notes

Substitution Notes
This recipe uses dill seeds rather than the typical caraway seeds. Dill seed gives the sauerkraut a lighter, slightly tangy flavor that pairs beautifully with pork and keeps the dish from tasting too heavy. I have a family member that does not like the taste of caraway so I tried dill one time and found that I really like it along with the sauerkraut. However, if you do like caraway, it’s perfect with this typical kraut and pork dinner.

Storage & Reheating

Storing leftovers in the fridge: Let any leftover pork, sauerkraut, and apples cool until they are just warm, then tuck them into an airtight container with some of the juices. They will keep in the refrigerator for several days, and the flavors actually deepen as they rest together.
Freezing for later: If you want to freeze this for a future busy night, place cooled pork and sauerkraut in a freezer safe container or zip top bag along with enough juices to keep everything moist. Lay the bag flat so it freezes in a thin layer, which makes it easier to stack and quicker to thaw.
Reheating: Thaw refrigerated or frozen leftovers in the fridge if needed, then rewarm gently on the stove over low heat with a splash of broth or water if it looks dry. You can also reheat individual portions in the microwave, pausing to stir once or twice so everything warms evenly.

Nutrition