Pork Roast with Sauerkraut and Apples

WeightWatchers New Complete Cookbook, Houghton Mifflin Harcourt, © 2011.

Pork Roast with Sauerkraut and Apples

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    1/2 teaspoon dried thyme 1 large red onion, sliced
    1/2 teaspoon black pepper 1 McIntosh or Cortland apple, peeled, cored, and diced
    1/8 teaspoon salt 2 teaspoons caraway seeds
    1 (1 1/2-pound) boneless pork loin roast, trimmed 1/2 cup dry white wine
    2 teaspoons canola oil Chopped fresh parsley
    1 (2-pound) package sauerkraut, rinsed and drained


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    • 1

      Sprinkle thyme, pepper, and salt over pork. Heat oil in large nonstick skillet over medium-high heat. Add pork and cook until browned on all sides, about 6 minutes.

    • 2

      Combine sauerkraut, onion, apple, and caraway seeds in 5- or 6-quart slow cooker. Place pork on top of vegetables; pour wine over. Cover and cook until pork and vegetables are fork-tender, 4–5 hours on high or 8–10 hours on low.

    • 3

      Transfer pork to platter and cut into 6 slices. Spoon sauerkraut mixture around pork. Sprinkle with parsley.


    PointsPlus value: 5

    nutritional information

    5 g
    9 g
    Saturated Fat:
    3 g
    76 mg
    11 g
    23 g
    589 mg
    Added Sugars:
    4 g
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