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. I LOVE German food, but found this dish to be just OK. I made this for my bf and parents this past weekend. 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 the roast as I almost picked up a tenderloin filet and am glad I didn't! The butcher at my local grocer told me that a tenderloin would fall apart after several hours in the slow cooker and that the loin roast was exactly what I needed (who knew?). My only regret is not adding apples or enough brown sugar to sweeten the dish (I decided to add 1.5 T brown sugar after reading all the reviews). The kraut was too tart (I was hoping for a subtly sweet flavor). I also want to note that, as written, this recipe does not call for 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 or pumpernickel bread. I hope to make this again, but with some modifications and following the cooking directions EXACTLY (I lost track of time, found a similar recipe in another one of my cookbooks and ended up preparing my roast to those specifications - which made it a little tough). Thx!
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