Ingredients
16 small red potatoes1 can (14 ounces) sauerkraut, rinsed and well drained2 large tart apples, peeled and cut into wedges1 pound smoked kielbasa or Polish sausage, cut into 16 slices2 tablespoons brown sugar1 teaspoon caraway seeds1 teaspoon salt, divided1 teaspoon pepper, divided1 boneless pork loin roast (3 pounds)3 tablespoons canola oil
Preparation
Place potatoes in a greased 6-qt. slow cooker. Top with sauerkraut, apples and kielbasa. Sprinkle with brown sugar, caraway seeds, 1/2 teaspoon salt and 1/2 teaspoon pepper.
Cut roast in half; sprinkle with remaining salt and pepper. In a large skillet, brown meat in oil on all sides. Transfer to slow cooker.
Cover and cook on low until meat and vegetables are tender, 8-10 hours. Skim fat and thicken cooking liquid if desired.
