UPDATE: MADE THIS TONIGHT (FOR THE FIRST TIME IN A LONG WHILE). I ADDED 2 (PEELED & SLICED) GRANNY SMITH APPLES, 2 T BROWN SUGAR AND DOUBLED UP ON THE SAUERKRAUT, S&P AND CARAWAY. SERVED WITH MASHED POTATOES, APPLESAUCE AND PUMPERNICKEL BREAD. FANTASTIC!!! On a recent weekend trip to Milwaukee, I tried something similar at a popular German restaurant and swore I HAD to make it at home! I came across this recipe (which is also in my "favorites" book) and decided to give it a try. To my dismay, I found this dish to be just "OK." I made this for my bf and parents. Everyone but me seemed to like it. :( I purchased a 3 lb. pork loin roast and it was just right for the 4 of us (2 slices per person). I'ts a good thing that I found a loin roast... I almost picked up a tenderloin filet and am glad I didn't! The butcher told me that a tenderloin would fall apart (and dry out) after several hours in the slow cooker and that the loin roast was exactly what I needed. My only regret is not adding apples or enough brown sugar to sweeten the very acidic, tart kraut (I decided to add 1.5 T brown sugar after reading all the reviews). I also want to note that, as written, this recipe does not call for NEARLY enough sauerkraut. My mom wanted a second helping, but there was none left after dishing out 4 servings. This goes particularly well with applesauce, parsleyed new potatoes and rye bread. I hope to make this again, but with some much needed modifications. Thanks for sharing, Kathie! :-)
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UPDATE: MADE THIS TONIGHT (FOR THE FIRST TIME IN A LONG WHILE). I ADDED 2 (PEELED & SLICED)...