This was super easy and tasted like it took forever :)
Makes 10-12 servings: Nutritional Information (per 4 ounces pork loin roast, plus 1/12 of the sauerkraut/apple mixture):
Calories: 188
Fat: 7
Protein: 22
Carbs: 10
Fiber: 2
Sugars: 7
Weight Watchers Points Plus: 5
Calories: 188
Fat: 7
Protein: 22
Carbs: 10
Fiber: 2
Sugars: 7
Weight Watchers Points Plus: 5
Ingredients:
2 tablespoons butter
1 2.5-3-pound pork loin (loin, tenderloin, or sirloin)
kosher salt and freshly ground black pepper
1 32-ounce package/jar of sauerkraut, undrained
2 tablespoons maple syrup
2 tablespoons packed brown sugar
1 tablespoon brown or mild coarse grain mustard
1/2 medium onion, chopped
1 medium apple, sliced
1 2.5-3-pound pork loin (loin, tenderloin, or sirloin)
kosher salt and freshly ground black pepper
1 32-ounce package/jar of sauerkraut, undrained
2 tablespoons maple syrup
2 tablespoons packed brown sugar
1 tablespoon brown or mild coarse grain mustard
1/2 medium onion, chopped
1 medium apple, sliced
Instructions:
Melt the butter in a skillet over medium-high heat. Sprinkle the pork roast with salt and pepper on all sides, then brown it on all sides in the hot skillet. When the roast has been evenly browned, place it in a crock pot.
In a large bowl, combine the sauerkraut, chopped onion, sliced apple, maple syrup, and brown sugar. Spread it evenly over the pork roast. Cover and cook on low for 6-8 hours or on high for 4-5 hours (or until the meat is very tender and flavorful). Shred or slice and serve with plenty of the sauerkraut mixture on top. Serve with your favorite potatoes and a green salad or steamed vegetables.