On our recent trip to New Orleans, we had an amazing pork dish at Oktoberfest. The pork itself was smoked and was served atop a mixture of apples, sauerkraut, and onions.

We loved this dish so much that we decided to recreate it at home. Though our pork doesn’t have the same smokiness, the use of the slow-cooker resulted in a flavorful and perfectly simple weeknight dinner.

Slow-Cooker Pork Tenderloin with Sauerkraut and Apples

Ingredients

• 1 pork tenderloin
• 1 15-oz can of sauerkraut
• 3 assorted apples, peeled, cored, and sliced
• 1 onion, diced
• salt, pepper, and herbs of choice

Directions

1. Pour a thin layer of sauerkraut into the bowl of your slow-cooker.
2. After seasoning the pork with salt, pepper, and additional seasonings (we used a bit of Italian seasoning and paprika), place into the slow-cooker atop the sauerkraut.
3. Cover the pork with remaining sauerkraut, sliced apples (we used one each of Gala, Red Delicious, and Granny Smith), and sliced onion.
4. Set the slow-cooker to low and cook for 6-7 hours.*
5. Transfer to a dish or serve from the pot itself.

*We actually cooked ours on low for 8 hours, keeping it warmed for several more hours (thanks to late eating after yoga). Our pork was delicious, but it had more of a pulled pork consistency. 6-7 hours should be ample time for the pork to cook fully but remain more sliceable.

We served our pork with some sautéed baby potatoes. It was quite the filling dish, and leftovers heated up perfectly at work a couple days later.