So we taught you (or reminded you) how to make KI Knefflies. What else do you serve with the German noodle? Pork loin. We love cooking it in the slow cooker - more time to spend on the knefflies.
Pork loin - not to be confused with pork tenderloin. The pork loin is a wider cut.
Pork loin, sauerkraut & knefflies - this - is the quintessential German-style New Year's Day meal - but also enjoyed throughout the year, especially on chilly days. For those of you with picky eaters (we have a few) the sauerkraut (we like the refrigerated kind) can be heated with a Tbsp of brown sugar & served separately.
Let's get started on the pork loin.
- 3-4 lb pork loin
- 1 Tbsp Italian seasoning (sounding German already)
- 3 cloves garlic, minced
- 3/4 c. chicken stock
- 1 Tbsp Worcestershire sauce
- Optional: 1 Tbsp chicken bouillon or 1 chicken bouillon cube
- 1-2 Tbsp vegetable cooking oil (we like avocado)
- Salt & pepper to taste
- Season the pork loin with with salt, pepper & Italian seasoning.
- Pour the vegetable oil into a large skillet or Dutch oven (personally we like using the Dutch oven because then there is less splatter on the stovetop). Brown the pork roast on all sides - last 30 seconds of browning add the minced garlic.
- Transfer the pork roast and pan drippings to slow cooker.
- Add the chicken stock, Worcestershire sauce and bouillon to pan. Whisk to combine and bring to a simmer-again over medium high heat. Pour pan contents into slow cooker.
- If you don't have picky eaters - you can place about 16 oz of sauerkraut sprinkled with brown sugar on top of the roast (we didn't in our picture) or you can wait until serving pork and heat sauerkraut in pan.
- Cook the pork loin in the slow cooker as follows: on low for 6-8 hours or on high for 3-4 hours. The pork loin is done when the internal temperature reaches 145 degrees F. (Our family likes it "more done" than the minimum 145 degrees F.)
- Serve the pork loin, sauerkraut and knefflies!