Oktoberfest Pork Roast 16 small red potatoes 1 can (14 ounces) sauerkraut, rinsed and well drained 2 large tart apples, peeled and cut into wedges 1 pound Johnsonville® Polish Kielbasa Sausage or Polish sausage, cut into 16 slices 2 tablespoons brown sugar 1 teaspoon caraway seeds 1 teaspoon salt, divided 1 teaspoon pepper, divided 1 boneless pork loin roast (3 pounds) 3 tablespoons canola oil Directions Place potatoes in a greased 6-qt. slow cooker. Top with sauerkraut, apples and kielbasa. Sprinkle with brown sugar, caraway seeds, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cut roast in half; sprinkle with remaining salt and pepper. In a large skillet, brown meat in oil on all sides. Transfer to slow cooker. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Skim fat and thicken cooking liquid if desired. Yield: 8 servings. ~ from Taste of Home
Posted on: Sun, 12 Oct 2014 14:00:01 +0000
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