Reviewed: Nov. 19, 2009

Very easy but the sauerkraut that fell off the sides of the tenderloin burnt to the pan and made it difficult to clean. I'll definitely make this again but will line the pan with foil first.

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Jaxson13

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: New Prague, Minnesota, USA

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Reviewed: Nov. 15, 2009

Excellent recipe! I used slightly less sugar and used the whole apple (it was pretty small). I assembled this in my crockpot and cooked on low for 5.5 hrs and YUM! I'll definitely be making this again. Thanks for sharing! Warning to SAUERkraut lovers: this is what I call a "sweet-kraut" recipe, which is obvious from the ingredient list. Know this in advance so the finished product doesn't make you go "eww."

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ONEHAPPYMEAL

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Reviewed: Nov. 11, 2009

I have never eaten Saurkraut, I am English. I made this for German friends I loved it they raved about it. I did strain the sauerkraut I had purchased in a glass jar. That was the only change I made. Thanks Wunnie, we had a great German meal.

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Noraspat

Cooking Level: Expert

Living In: Augusta, Maine, USA

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Reviewed: Oct. 30, 2009

The very best Pork and sauerkraut I've ever made or tasted. YUM!! My Husband that isn't too enthusiastic about Sauerkraut had seconds. Thanks for a great recipe!

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Debbie

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Reviewed: Oct. 28, 2009

This was really good! I followed another reviewers advice and also added chopped apple and onion to the sauerkraut, 1/2 c water and 1/2 c apple juice and cooked it in the crockpot on low all day...pork was fall apart tender...my husband was afraid the sauerkraut would be overpowering, but it wasn't, it was delicious... but next time I would probably use half the amount of sauerkraut, there was enough sauerkraut left over to feed an army! Thanks for the great recipe, will definitely make again and again.

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JACKROX

Cooking Level: Intermediate

Home Town: Denville, New Jersey, USA

Living In: Glenwood, New Jersey, USA

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Reviewed: Oct. 16, 2009

I followed the recipe as written. It was very good but because of all the brown sugar, it tasted quite a bit different than traditional sauerkraut. There is almost none of the kraut "bite". As long as you know that going in you won't be surprised or disappointed. I will keep looking for more traditional recipes with sauerkraut.

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Muffin Man

Cooking Level: Beginning

Home Town: Cincinnati, Ohio, USA

Living In: Murphy, Texas, USA

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Reviewed: Jun. 10, 2009

This was pretty good but the pork didn't "melt in your mouth" as advertised. It was tender but not as moist as it should have been. I cooked at the recommended temperature for the recommended time and followed the recipe exactly except for using a lot more sage and garlic salt; the recommended amount wouldn't have been nearly enough. I will make it again but next time I'll try it in my crock pot.

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ronalyn

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Reviewed: May 15, 2009

This was very good. Will definitely make again.

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LADIO30

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Reviewed: Mar. 13, 2009

Love it! The meat was moist and it went great with red potatoes!

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EB

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Reviewed: Feb. 25, 2009

Thjis was great. I added 4 potatoes that I cut in 4. I put them on the bottom of my crock and then added 1/2 kraut then the roast and then followed the recipe form there. The only difference I will make in the futere is to add 1/2 cup of liquid-maybe apple juice so there is more to laddel over the dinner. It was great. Just like what my hubby ate in Germany. Nicely sweet-yet tangy. Thanks for sharing.

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laineylou

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Reviewed: Jan. 16, 2009

This is one of my favorite fall recipes. The only modification I make is to add a bag of baby carrots. I just dump everything in the crockpot and cook on low for 8+ hours while at work. It couldn't be simpler or tastier!

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RASHAL

Cooking Level: Intermediate

Living In: Durham, North Carolina, USA

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Reviewed: Jan. 2, 2009

This is fab-u-lous! Made this for my traditional New Years Day meal. It's very easy and delicious. I rubbed the pork with a little olive oil, poultry seasoning, garlic powder, salt and pepper. I used 2 27 oz. cans of sauerkraut. I also used the whole onion and apple - sliced both crosswise - to spread out the flavor. I wasn't sure about the brown sugar but used it anyway and it was great!! The pork just falls apart, so tender. Definitely a keeper.

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Heather in Reading, PA

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Reviewed: Nov. 27, 2008

We made this as our 2008 thanksgiving dinner. i made some adjustments i marinated the pork roast in apple juice over night then went from fridge to oven. it was very very tender and juicy my husband and family loved it!

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missy

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Reviewed: Sep. 5, 2008

The tenderloin indeed came out tender and moist; however, the sauercraut left me cold! I think that if I try this one again, I'll make some changes in the ingredient list!

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Pyra

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2008

My Fiance and I made this for dinner tonight and i gotta tell you it was the most scrumptious thing. The pork was really tender and the rest was delicious. I would definetly recommend people to make this it was really good.

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Crickle

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Reviewed: May 28, 2008

I think this is a great recipe, and so easy to prepare on a weeknight. My fiance didn't care for it, but that's probably because he's not a big fan of sauerkraut. The meat comes out extremely moist and tender. The only drawback is that it makes the house smell kind of like cabbage...

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JESSERS11581

Cooking Level: Intermediate

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Reviewed: May 11, 2008

I love this recipe - it is easy and has a great flavor! I cut the onion and apple in half but use all of it. Husband isn't a huge fan of sauerkraut but he really likes this recipe.

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Venessa

Cooking Level: Expert

Home Town: Decatur, Alabama, USA

Living In: Olympia, Washington, USA

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Reviewed: Apr. 23, 2008

Use sauerkraut in cans with seeds. This was okay for a change

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Terry T

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Reviewed: Feb. 17, 2008

I followed this recipe to a "t," and it was amazing! I usually only eat pork and sauerkraut on New Years, but my boyfriend keeps requesting that I make this again!

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