(Makes 6 servings)


28 ounces (850 mL)sauerkraut with juice
6medium-size potatoes, peeled & halved lengthwise
1medium-size sweet onion, diced
3 pounds (1.36 kg)boneless pork loin roast
10 ounces (284 mL)tomato soup, undiluted
1 tablespoon (15 mL)prepared mustard


  • Spread the sauerkraut and its juice evenly over the bottom of the slow cooker bowl.
  • Nestle the potatoes, flat side down, into the sauerkraut.
  • Sprinkle the diced onion over the potatoes and sauerkraut.
  • Trim the pork loin of any excess fat and place it on top of the onions.
  • Combine the undiluted tomato soup and mustard in a small bowl. Mix well. Pour the mixture over the tenderloin, potatoes and sauerkraut.
  • Slow cook on the low setting for 5 to 6 hours or on high for 3 hours.
  • Remove the pork to a cutting board for slicing. Use a slotted spoon to lift the sauerkraut and potatoes to serving bowls.

Watch The Cooking Ladies prepare this recipe on video