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Apr 262011

Bavarian Pork Loin

This is a great meal! A cold beer would not hurt my feelings to go along with this dish, preferably a nice cold German one!

1 boneless pork loin, 3 pounds
1 can (14oz) sauerkraut, drained and rinsed
1 ¾ cups sliced carrots
1 large onion, finely chopped
½ cup unsweetened apple juice
2 teas dried parsley
3 large Granny Smith apples, peeled and quartered







Cut roast in half and place in a slow cooker. In a small bowl combine all the rest of the ingredients, except the apples; mix and pour over the roast. Cover and cook on low for 4 hours. Add apples to the roast and cook for 2-2 ½ hours longer. Remove roast and let set for 10 minutes before slicing.

Serve with sauerkraut mixture and enjoy!

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