Pork Loin with Sauerkraut and Brussels Sprouts

Over to Western Europe for this pork loin recipe! Sometimes you just want to toss a lot of fiber, antioxidants and some clean protein in your slow-cooker, walk away, and come back when dinner’s ready. I have good news for you – this tender, delicious combo of pork loin, sauerkraut and brussels sprouts will do just that.

Pork Loin with Sauerkraut and Brussels Sprouts

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Course: Main Course
Cuisine: American
Protein: Pork
Cut: Center Cut Pork Loin Roast
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 6 people


  • 1 pkg ButcherBox Center Cut Pork Loin Roast
  • 1 Tbsp avocado oil
  • 1 medium onion julienned
  • 2 lbs package sauerkraut with liquid
  • 2 c brussels sprouts shaved
  • 2 tsp kosher salt
  • 2 tsp freshly ground black pepper
  • lbs small red potatoes whole (quartered if large)


  • Preheat large sauté pan over medium-high heat.
  • Place potatoes in slow-cooker.
  • Pat dry pork with paper towel. Season with kosher salt and freshly ground black pepper.
  • Add avocado oil to sauté pan and sear pork loin on all sides for 3 minutes per side, until golden-brown. Remove pork loin from skillet and place pork loin on top of potatoes in slow-cooker. Keep the skillet on medium-high heat.
  • Add onions and brussels sprouts to skillet. Sauté for 4 minutes, then place on top of pork loin in slow-cooker.
  • Pour sauerkraut with liquid into slow cooker. Cover and cook for 6-8 hours on high setting or 12-16 hours on low setting. Remove pork loin from slow-cooker and let it rest for 5 minutes before serving with potatoes, sauerkraut and brussel sprouts.
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Emilie Abijanac

Emilie Abijanac is a chef and Manager of the ButcherBox Test Kitchen. She is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the sous chef for East Meets West Catering and has worked with Kate’s Table and La Fête.