Oktoberfest Pork Loin Roast (Ohio)

Ohio has a large number of German immigrants who created this lovely recipe. It has all of their favourite “fall” flavours, such as apples, pork roast, sauerkraut and potatoes.

16 small red potatoes
1 (14 oz) can sauerkraut, rinsed and well drained
2 large tart apples, peeled and cut into wedges
1 lb smoked kielbasa or Polish sausage, cut into 16 slices
2 Tbsp. brown sugar
1 tsp. caraway seeds
1 tsp. sea salt, divided
1 tsp. black pepper, freshly cracked, divided
1 (3 lb) pork loin roast, boneless
3 Tbsp. Canola oil

Place potatoes in a greased 6 qt slow cooker. Top with sauerkraut, apples and kielbasa. Sprinkle with brown sugar, caraway seeds, ½ tsp. sea salt and ½ tsp. black pepper, freshly cracked.

Cut roast in half; sprinkle with remaining sea salt and pepper. In a large skillet, sear 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.

Makes 8 servings.