Slow Cooker Pork Loin Supper!

I really love this recipe, because it's just about your entire meal right in one pot and that pot can be your slow cooker, which means you put it all in and forget about it.  It's great for those days when you do not have time to be in the kitchen half of the day.

 It also uses pork loin, which is pretty inexpensive when you catch it on sale and it feeds a lot of people.  This meal is also healthy and can be adjusted to your families tastes, just by substituting for the vegetables they prefer.   If you remove the roast from the slow cooker and place it on a platter with vegetables around it, it's pretty enough for company also.  

Here is what you will need for this:

1 (4-6 lb.) boneless pork loin

1 tsp. seasoned salt

1/2 tsp. black pepper

1/2 tsp. garlic powder

2 (14.4 oz.) cans sauerkraut (I prefer the Bavarian and if your family does not like sauerkraut, substitute 4 potatoes peeled and quartered or cabbage, cored and cut into wedges)

1 (15 oz.) can diced tomatoes, undrained

3 Tbs. brown sugar

1 tsp. dried oregano

4 bay leaves

1 Tbs. dried parsley

4 carrots, peeled and cut in half lengthwise, then in half across

3 medium onions, quartered

3 stalks of celery, cut in 1 inch pieces

1 cup water

Place the pork loin in slow cooker that has been sprayed with nonstick spray.  Sprinkle with seasoned salt, black pepper and garlic powder.  Pour sauerkraut over the top of the pork loin.  Place the can of the tomatoes over the sauerkraut. 

Place the carrots, onions, and celery around the sides of the roast.  If you are using potatoes instead of sauerkraut, place them around the sides also.  You can sprinkle the vegetables with a little more seasoned salt and black pepper if you like more spice.

Sprinkle the brown sugar over the tomatoes and sauerkraut.  Sprinkle the oregano, parsley and bay leaf over all.  Pour 1 cup water around the sides. 

Cover the slow cooker and cook on low for 8 hours or on high for 4-5 hours, depending on how your slow cooker's temps are.

When done, remove to a platter and place the vegetables around the pork loin and the sauerkraut and tomatoes on top of it.  You can garnish with some rosemary at this point.  Drizzle the juices over all.   The pork loin will be very tender and will slice in nice thin slices.