Pork Roast with Sauerkraut and Apples (Weight Watchers)

Serves 6 224 cal, 247 grams, 9g total fat, 3g sat fat, 0 g trans fat, 63mg chol, 589 mg sod, 11 g total carb, 4 g total sugar, 5 g fib, 23 g prot, 76 mg calc

Category: Main Dish

Cuisine: American

☆☆☆

1 review

Ready in 4 hours

by gstoy

Ingredients

1/2 teaspoon dried tyme

1/2 teasponn black pepper

1/8 teaspoon salt

1 1 1/2 pound boneless pork loin roast, trimmed

2 teaspoons canola oil

1 2 pound package sauerkraut, rinsed & drained

1 large red onion sliced

1 McIntosh or cortland apple peeled, cored & diced

2 teaspoons caraway seeds

1/2 cup dry white wine

chopped Fresh parsley

Directions

1. Sprinkle thyme, pepper, and salt over pork. Heat oil in large nonstick skillet over medium-high heat. Add pork and cook until browned on all sides (about 6 minutes) 2. Combine sauerkraut, onion, apples, and caraway seeds in 5 or 6 quart slow cooker. Place port on top of vegetables; pour wine over. Cover and cook until pork and vegetables are fork tender. 4-5 hours on high or 8-10 hours on low. 3. Transfer pork to platter and cut into 6 slices. Spoon sauerkraut mixture around pork. Sprinkle with parsley.

Reviews

☆☆☆

The pork was tender but very dry. The sauerkraut had good flavors. I doubt we'll try this one again.

jlburgart

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