Ingredients
1 boneless pork loin roast (4 to 5 pounds), cut into quarters1/3 cup Dijon mustard1 teaspoon garlic powder1 teaspoon rubbed sage1 can (27 ounces) sauerkraut, rinsed and well drained2 medium tart apples, sliced1 cup apple juice
Preparation
Rub roast with mustard; sprinkle with garlic powder and sage. Place sauerkraut and half of the apples in a 6-qt. slow cooker. Top with roast. Pour apple juice around roast; top with remaining apples.
Cover and cook on high for 4-5 hours or until meat is tender.
