Recipe by AngelaSept
Another most requested recipe from my collection. Very easy to make and super delicious! You don't have to like a sauerkraut to make it, just skip that when serving your Pork Loin. Meat will be super moist and very very tender!
Top Review by Dorie's Lori
This dish was flavorful and yummy, and it couldn't be simpler! I chose it for Pick-a-Chef, and made it for company (that I knew would also like sauerkraut) and they enjoyed it very much also. The sweet prunes were delicious with the tangy sauerkraut. I did add extra carrots and also tucked a few potatoes into my clay pot to make an entire meal, and we had it with rye bread. Some of us also liked mustard with this. The only thing I didn't really like a lot was the pork loin, but I may have overcooked it. I did add 20 extra minutes to the recipe to bring the pork temp. up to 145, and I fear I may have overcooked it a bit. Everyone else thought it was fine, however, and also, the only other time I ever cooked a pork loin, I didn't like it either, so it surely may be me. Also, I used a 4 lb. loin, and we found it would easily feed more like 6-8. So, I (we!) do recommend this recipe to try for its interesting flavor and ease of preparation.